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Shrimp stuffed Artichokes with Indian spices

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 2 large artichokes
  • 6 jumbo shrimp deveined, peeled.
  • 1 slice of whole wheat bread - made into bread crumbs
  • 1/4 tsp turmeric powder
  • 2 tsp ghee plus more to drizzle
  • 2 tsp black pepper crushed
  • 4 tbs finely diced red onions
  • 2 tsp chopped cilantro
  • Some cheese - optional
  • Salt to taste


  1. Clean, trim and boil the artichokes ( see the link above for instructions if you have never done this before)
  2. If your artichokes have stems, peel the rough layer and cook the remaining stem with the artichokes.
  3. Chop the shrimp, mix it with turmeric and salt and set aside for 10 - 15 minutes
  4. After boiling, let the artichokes drain on a wire rack while you make the stuffing and chop the stems.
  5. Preheat the oven to 400* F
  6. Heat the ghee, saute onions until pale in color
  7. Add in the shrimp, and cook until pink
  8. Now add in the bread crumbs, cilantro, artichoke stems, pepper and cook until everything is mixed well.
  9. Fill some of the mixture into the artichoke hearts and some of it between the leaves.
  10. Do not over stuff, you need to be able to taste the artichoke too. So less is more in this case.
  11. Place on a baking sheet and roast for 5- 6 minutes until the filling is crisp.
  12. * I added some cheese on top as well - to have a melty gooey kinda artichoke .
  13. Serve with some melty ghee on the side or drizzle it on top as soon as you get them out of the oven