Vegetables: Stuffed Artichokes by Recipe Cottage

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	Stuffed Artichokes

		To insure that this dish looks as attractive as it should, you must remove the chokes of the artichokes very carefully. After you have spread out the center leaves, pull out the very innermost ones -- they will be pale in color and rather thorny -- then scrape away the fuzzy choke with a spoon. If it doesn't come easily, cut around it with a grapefruit knife. Don't overcook the artichoke lest it fall apart when you handle it. 6 medium artichokes 1 1/2 pounds raw small shrimp 8 tablespoons lemon juice 4 3/4 teaspoons salt 1/2 teaspoon tarragon 1/4 teaspoon ground black pepper 1 cup mayonnaise To prepare the artichokes, remove the stems, cut one-half inch off the tops and snip off the sharp tips of each leaf. Then cook, tightly covered, in plenty of boiling water to which you have added two tablespoons of the lemon juice and two teaspoons of salt, until the base can be pierced wtih a fork, 30 to 40 minutes. Drain well. To cook shrimp, bring one quart water to a boil, add one tablespoon lemon juice and two teaspoons salt. Add shrimp and bring the water to a boil again. Reduce heat and simmer, covered, three to five minutes or until shrimp have turned pink. Reserve one-half cup of the water the shrimp were cooked in. Then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in a blender with the reserved liquid, the remaining five tablespoons of lemon juice, seasonings, including the remaining three-quarter teaspoon of salt, and one cup of mayonnaise. Blend until the shrimp are broken up. Chill the mixture in the refrigerator, where it will become considerably thicker, until ready to fill artichokes.