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