Who doesn't like a good bottom? Artichoke bottoms that is!
Artichoke bottoms are definitely not as well-known as artichoke hearts but there is no reason they shouldn't be! In many Mediterranean countries, they are regularly served as a delicious appetizer or succulent main.
Here is one of our favourite ways to prepare our ILIOS Artichoke Bottoms:
Lemony Shrimp Artichoke Bottoms
ILIOS Artichoke bottoms (rinsed and drained)
Small shrimp (peeled and deveined)
ILIOS Extra virgin olive oil
1/8 tsp. Cayenne
6 tbsp. Unsalted butter
3 tbsp. Parsley (chopped)
2 tbsp. Lemon juice
Salt and pepper (to taste)
In a large bowl, toss shrimp with 1 tbsp. of EVOO, cayenne and salt and pepper to taste. Cook in large frying pan over medium-high heat until shrimp is no longer translucent. (approx. 2 mins per side). Once cooked, transfer shrimp to clean bowl.
In a small saucepan, melt butter over low heat. Once melted, add parsley. Let cook for 1-2 minutes and then whisk in the lemon juice. Remove from heat and add butter mixture into the bowl with the shrimp and toss.
On a greased baking sheet, place artichoke bottoms (stem side down). Season with salt and pepper and pile 5-6 shrimp in the center of each artichoke, reserving most of the butter. Top with breadcrumbs and drizzle with butter. Bake for approx. 10 mins., until hot. Serve immediately.