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Shrimp Stuffed Artichokes Au Gratin

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“A fun luncheon dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 artichokes
  • Sauce
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1 12 cups milk
  • 1 12 cups cheese, grated
  • salt and pepper, to taste
  • 1 14 cups shrimp, cooked and peeled (canned is fine)

Directions

  1. Cut a slice from the top of each artichoke and steam, inverted until tender.
  2. Drain well, remove choke and spread leaves apart.
  3. For the sauce: melt butter, blend in flour and add milk slowly, stirring constantly until thickened.
  4. Add cheese and stir until melted; add shrimp and season to taste.
  5. Fill centers of artichokes with the hot cheese and shrimp mixture.

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