SKEWERED GRILLED SHRIMP
AND ARTICHOKE HEARTS
1 quart ice water
2 teaspoons salt
32 large shrimp, peeled and deveined
6 tablespoons olive oil
2 garlic cloves, minced
Freshly ground black pepper
16 Chef’s Harvest‚ Marinated Quartered
Artichoke Hearts
Combine salt and ice water.
Soak shrimp in ice water for 30 minutes.
After soaking, drain and pat dry shrimp.
Combine olive oil, garlic and
pepper.
Marinade shrimp in olive oil mixture
for at least 30 minutes.
Thread 4 shrimp and 4
marinated artichoke hearts
(alternating) on
wood or metal skewers.
Grill over medium-hot fire or broil, turning once,
until lightly charred,
but still moist, about 4 minutes.
CLASSIC HOT ARTICHOKE DIP
1 cup mayonnaise
1 cup shredded or grated Parmesan cheese
1 (16 oz.) jar Chef’s Harvest‚ Quartered
Artichoke Hearts, drained
1 clove garlic, minced
1 teaspoon Worcestershire Sauce
4 green onions, sliced thinly for garnish
(optional)
1 French baguette, thinly sliced or 1 package of
unseasoned crackers
Combine all ingredients except green onions and
bread and spoon into a shallow casserole dish or
pie pan. Bake in a 350°F oven until slightly
browned and bubbling, about 20 to 25 minutes.
Remove from oven and let cool for 10 minutes
before serving. Garnish, if desired. Serve with
warm baguette or crackers.
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