May 7, 2024

Seafood-stuffed Artichokes

Recipe: Sandee Krause

“This dish is elegant and simple. The artichoke is stuffed with a rich, creamy and flavorful filling that complements the earthy tones of the vegetable. In our family we have even been known to auction off our artichoke hearts to the highest bidder at the table!” – Sandee Krause


  • 3 large artichokes
  • 1 cup mayonnaise
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1½ cups shredded mozzarella, divided
  • 1 cup fresh baby shrimp, divided
  • Chopped chives, for garnish


Yield: Serves 3 to 4

  1. Wash artichokes and trim off stems and bottom leaves. Cut off any spikes on the tips of the leaves with pair of scissors.
  2. Place artichokes in pot of cold water and boil on high heat until base of each artichoke is fork-tender, 15 to 20 minutes.
  3. Once ready, use pair of tongs to remove from the water. (Pick up, so they are upside down. This allows water to drain out top of artichokes, instead of running down tongs and potentially scalding you.) Lay artichokes upside down as best as possible on clean tea towel or paper towel to allow more water to drip out.
  4. Allow artichokes to cool enough to handle before cutting in half. The easiest approach is to cut upside down from bottom to top.
  5. Use small spoon to remove stringy edge at inside bottom of artichoke heart.
  6. Preheat oven to 350°F. Line baking sheet with foil.
  7. In medium bowl, mix together mayonnaise, salt, pepper, 1 cup cheese and ½ cup shrimp.
  8. Stuff this mixture into each artichoke half and place artichokes, cut side up, on prepared baking sheet.
  9. Divide remaining ½ cup shrimp evenly between artichokes. Then top shrimp with remaining ½ cup cheese.
  10. Bake until cheese in centre of artichokes melts, 15 to 20 minutes, then broil for 3 to 5 minutes, until cheese on top is completely melted, slightly browned, and bubbling.
  11. Enjoy these straight from oven, sprinkled with chives. They don’t store well.

Excerpted from The Krause Berry Farms Cookbook by Sandee Krause. ©2024 Sandee Krause. Photographs by Heather Cameron. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved