Artichoke Hearts and Shrimp

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 package (9 ounces) frozen artichoke hearts
  • 24 medium shrimp
  • 1 egg yolk
  • ½ cup olive oil
  • ½ cup peanut oil
  • ¼ cup wine vinegar
  • 2 tablespoons prepared mustard, preferably Dijon or Düsseldorf
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chives
  • 1 tablespoon minced shallots


    1. Cook the artichoke hearts according to package directions. Drain and chill.

    2. Cook the shrimp in boiling salted water to cover for three to five minutes. Peel and devein.

    3. 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 the refrigerator for at least two hours, turning the artichokes and shrimp occasionally. Serve as a first course with buttered toast.