Artichoke Stuffed with Shrimp Courtesy Of: Sysco Corporation Artichoke Stuffed with Shrimp 24 servings 8 medium (36 count) Artichokes 3.78 litres Water 1 Lemon, sliced 1 tsp Sysco Imperial/McCormick salt 2 oz Wholesome farms butter 1/2 cup Sweet red bell pepper, small diced 1/2 cup Green bell pepper, small diced 1/2 cup Onion, small diced 1/2 cup Celery, small diced 1/2 cup Flour 1 cup Wholesome Farms cream 1 Tbsp Dill weed, chopped 1lb. 8oz Portico shrimp, cooked and diced 1/2 cup Lemon juice 1/2 cup Fine dry bread crumbs Hollandaise Sauce, optional Cut tops off artichokes and cook in water, lemon and salt 20 to 40 minutes or until petal near center pulls out easily. Cool artichokes; remove and discard fuzzy center petals.

Melt butter in skillet and sauté peppers, onion and celery 4 minutes. Stir in flour and blend in cream and dill. Add shrimp and mix well. Stir in lemon juice. Stuff centers of artichokes with shrimp mixture. Sprinkle tops with bread crumbs and place in baking pan. Bake at 350ºF for 20 minutes or until thoroughly heated. Glaze with Hollandaise Sauce, if desired.