Ingredients Jump to Instructions ↓

  1. For the pickled shrimp:

  2. 3 cups water

  3. 1 cup red wine vinegar

  4. 2 bay leaves

  5. 2 tablespoons dried oregano

  6. 2 tablespoons granulated sugar

  7. 1 tablespoon kosher salt

  8. 1 teaspoon red pepper flakes

  9. 1 teaspoon ground fennel

  10. 1 teaspoon freshly ground black pepper

  11. 1/2 cup small-dice carrots

  12. 1/2 cup shiitake mushrooms, cut into small pieces

  13. 1 jalapeño, sliced

  14. 1/2 cup diced turnips

  15. 1 pound shrimp, cooked and peeled

  16. For the artichokes:

  17. 3 large artichokes

  18. 2 cups water

  19. 1/2 cup olive oil

  20. 1/4 cup dry white wine

  21. Juice of 2 lemons (4 to 5 tablespoons)

  22. 3 bay leaves

  23. 1 teaspoon kosher salt

  24. For the lemon aioli:

  25. 1 large egg yolk

  26. 2 1/2 tablespoons fresh lemon juice

  27. 1 tablespoon Dijon mustard

  28. 1 teaspoon lemon zest

  29. 1/4 teaspoon kosher salt

  30. Pinch freshly ground black pepper

  31. 1 1/4 cups canola oil

Instructions Jump to Ingredients ↑

  1. For the pickled shrimp:

  2. Bring the water, vinegar, and bay leaves to a boil in a medium saucepan. Stir in oregano, sugar, salt, red pepper flakes, fennel, and pepper and boil for 1 minute. Add carrots and boil for 2 more minutes. Add mushrooms, jalapeño, and turnips and boil for 1 minute. Remove from heat and let cool to room temperature.

  3. Toss the cooled mixture with the shrimp in a nonreactive bowl, cover, and refrigerate for 4 hours.

  4. For the artichokes:

  5. Using a paring knife, prepare the artichokes by trimming away the tough, dark green, inedible leaves, moving around the outside of the artichoke with the knife until the light green center is exposed (you will be cutting away a lot of the leaves). Trim around the base of the artichoke to remove the stubs of the leaves and create a smooth surface. Cut off the top of the artichoke about 1/2 inch above the base (heart). Trim the stem about 3/4 inch from the heart and, using a paring knife or vegetable peeler, remove the tough dark green skin from the stem. Repeat with the remaining artichokes.

  6. Place the artichoke hearts in the smallest pot they will fit in that allows them to sit side by side (not on top of each other). Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for about 30 minutes, or until you can pierce the hearts with a paring knife. Once cooked, remove the artichokes from the liquid and allow them to cool to room temperature. Remove the choke center with a spoon or paring knife, then cut away any tough pieces remaining. Cut each heart in half vertically, then each half into four pieces, and set aside.

  7. For the lemon aioli:

  8. Combine egg yolk, lemon juice, mustard, zest, salt, and pepper in a blender or food processor. Purée until smooth. With the blender or food processor running, slowly drizzle in the oil until the mixture is emulsified. Refrigerate until ready to use.

  9. To serve:

  10. Place the shrimp and artichokes in a large bowl. Add 1/4 cup of the aioli and stir to combine. Add more aioli by the tablespoon if necessary to just coat the shrimp and artichokes. Reserve any remaining aioli for another use.

  11. Recipe provided by Chef Donald Link, author of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.

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