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Founder/Chef James D'Aquila

A Scampi Stuffed Wild Purple Artichoke

Ingredients (Serves 4)

2 Large Fresh Purple Artichokes (Courtesy of Bristol Farms)
2 oz. Fresh chopped garlic
2 oz. Fresh chopped shallots
2 cups fresh diced vine ripened tomatoes
2 lemons for zest and fresh lemon juice
˝ cup fresh basil chiffonade
˝ cup of olive oil
12 u-10 white Mexican Shrimp (peeled and deveined)
6 oz unsalted butter
2 oz cognac or brandy
salt and white pepper to taste
Fresh herbs and herb flowers for garnish


Trim outer leaves of artichokes removing any thorny thistles with scissors. Split artichokes in half and remove furry choke. Cook artichokes in acidulated water for about 45 minutes or until artichokes become very soft. Remove and shock artichokes in cold ice water. For service preheat oven to 375 degrees.

Saute split artichokes (split side down) in olive oil with ˝ of the shallots and garlic and place the in the oven to roast about 20 minutes until the artichokes caramelize on the outer edges.
While roasting the purple artichokes prepare sauté pan for shrimp.
Heat pan to high heat then drizzle pan with olive oil.
Add remaining shallots, garlic, shrimp and fresh vine ripened tomatoes to pan and cook till shrimp are firm and white, deglace shrimp mixture with cognac, lemon juice and add unsalted butter and fresh basil. Remove purple artichokes from oven place on your favorite plate and fill artichokes with three shrimp and scampi mixture and serve. Garnish with fresh lemon zest…Get Wild!

Wine Pairing- Sauvignon Blanc

Date entered: 2/27/2004

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