Preparation / Directions:
In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips.
Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly.
Mix shrimp with dressing; spoon equally into artichokes. Season with salt.
CILANTRO DRESSING
Mix all ingredients.
Janet Lauck, Fresno, California.
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