Artichoke Hearts and Shrimp

Name: Artichoke Hearts and Shrimp
Yield: 6 servings
Cuisine: United States
Ingredients: 2 tablespoons prepared mustard, preferably Dijon or Düsseldorf; 1 tablespoon minced shallots; 2 tablespoons minced chives; ¼ cup wine vinegar; ½ cup peanut oil; 1 package (9 ounces) frozen artichoke hearts; 2 tablespoons minced parsley; ½ cup olive oil; 24 medium shrimp; 1 egg yolk

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 package (9 ounces) frozen artichoke hearts
24 medium shrimp

Americas
United States
Starter
Pescatarian
New York

Method

Cook the artichoke hearts according to package directions. Drain and chill.
Cook the shrimp in boiling salted water to cover for three to five minutes. Peel and devein.
Place the egg yolk in a mixing bowl and add the oils, vinegar and mustard. Beat well. Add the remaining ingredients, then the artichoke hearts and shrimp. Marinate in