Artichoke canape

Artichoke Canapes


Yield 4


2 Jumbo Artichokes, trimmed

2 lemons, juiced

4 oz pink shrimp

1 TBL pickling spice, salt free

¼ cup white beans, canned with no salt (such as Eden foods)

¼ tsp black peppercorns, ground

1 tsp rosemary, picked & chopped

1 TBL roasted garlic

½ tsp oregano




  1. In a pot boil water with the remaining lemons (after they have been juiced)
  2. In another pot bring water to full boil with the pickling spice and boil for 5 minutes.
  3. Cook artichokes in the pot with the lemon until the stem is tender.  Place immediately in ice water until cool.
  4. Add shrimp to pot with pickling spice and cook for 90 seconds. .  Place immediately in ice water until cool.
  5. In a hot small skillet add garlic & rosemary.  Cook for 1 minute over medium heat.  Add lemon juice and cook until reduced by half.  Remove from heat.
  6. In a food processor place the garlic mixture with the remaining spices and white beans.
  7. Chop the shrimp into small pieces and mix with the white bean puree.
  8. Break each leaf off of the artichokes.  Place ¼ tsp of the white bean mixture on the soft end of the stem.
  9. Refrigerate for at least 1 hour before serving.
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