Artichokes with Shrimp Filling

Ingredients

• 8 artichokes
• 1 untreated lemon
• Salt
• 4 shallots
• 250 g shrimp
• 150 g zucchini
• 2 cloves garlic
• 2 tbsp olive oil
• 100 g Mozzarella
• 1 bunch chives
• 2 sprigs Basil
• Pepper

Instructions

1. 1.

   Wash the artichokes, break off the stem with the lower small leaves. Remove the outer leaves. Trim the tips of the petals with kitchen scissors. Cut the lemon in half and rub all cut surfaces with it. Place the vegetables portion-wise with the petal tips up into a large pot of salted water and cook for 20 minutes with a slice of lemon. Remove, drain, and scrape out the husk with a spoon.

2. 2.

   For the filling, peel and finely chop the shallots and garlic and sauté them in olive oil. Wash and pat dry the shrimp. Wash the zucchini, trim the ends, and dice it finely. Add the shrimp to the shallots, cook briefly, then stir in the zucchini. Season with salt and pepper.

3. 3.

   Drain the mozzarella, dice it finely, mix in half of it, and remove from heat. Place the artichoke bottoms in a fireproof dish, fill them with the mixture, sprinkle with the remaining mozzarella. Cut the chives into fine ribbons and scatter over the top. Bake in the oven at 200°C for 15 minutes. Garnish with basil leaves before serving.