Serves: 18
Total Calories: 409.899
Cook artichokes according to package directions, adding lemon juice, garlic and salt to the water. Drain well on paper towels until cool.
In a small bowl, mix shrimp, bread crumbs, mayonnaise, celery, parsley, lemon juice, chives, Worcestershire sauce and salt and pepper to taste until blended. Fill each artichoke heart with 1 teaspoon of the shrimp mixture. Garnish each with an olive slice. Cover and chill for 30 minutes.
This Shrimp-Stuffed Artichoke Hearts recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
