Shrimp and Rice Stuffed Artichokes

2 large artichokes, end and top trimmed, tough outer leaves removed
4 cups chicken broth
4 cups water
1 T. kosher salt
½ lb. peeled and cooked shrimp, coarsely chopped
1 cup cooked rice (long grain rice works best)
½ cup peas, thawed, if frozen
½ cup thinly sliced celery
½ red bell pepper, cored and chopped
zest and juice of 1 lemon
2 T. olive oil
2 T. mayonnaise
¼ cup chopped fresh parsley (flatleaf, if available)
1 tsp. dried dill weed
1 tsp. kosher salt
½ tsp. ground black pepper
chopped fresh parsley
lemon zest

Clean and trim artichokes. In a medium saucepan, bring broth, water, and salt to a boil. Add the artichokes, lower heat to a simmer; cover and cook for 45 minutes until tender. When cooked, remove the “choke” in the center of the artichoke with a serrated spoon or sharp grapefruit knife.

In a bowl, combine the shrimp, rice, peas, celery, and red pepper. In another small bowl, whisk all ingredients for dressing together, taste for seasoning. Pour over shrimp-rice mixture. Mix well. Fill the center of each large artichoke with filling; sprinkle with chopped fresh parsley and garnish with lemon zest. Serves 2.

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