Nick Malgieri
Nick Malgieri

Shrimp and Artichoke Salad

A perfect appetizer for a warm weather meal, these are easy to get ready in advance.  This is based on a salad I enjoyed a couple of years ago at the Hotel Ours in Sugiez, Canton Fribourg.

Makes 4 appetizer servings

4 medium artichokes

12 to 16 ounces cooked salad shrimp

Red and green leaf lettuce or arugula

Micro sprouts for garnishing


4 tablespoons fresh lemon juice, strained before measuring

Fine sea salt and freshly ground pepper

1/2 teaspoon finely grated garlic

1/2 cup olive oil

Whisk together and reserve.

To cook the artichokes, bring a large pan of water to a boil and salt it.  Trim the bases of the artichokes flat and slip into the boiling water.  Place a medium plat on the artichokes to keep them submerged in the water.  Cook until the bases are tender and a leaf can easily be pulled out, about 20 to 30 minutes.  Invert the artichokes to a rack to drain, and then cool them completely.

Trim away the coarsest outside leaves of each artichoke, then arrange the remaining large leaves at the outside of each salad plate.  Discard the innermost leaves and scrape away the choke; slice the heart into 1/4-inch thick pieces.  Combine the sliced hearts and shrimp on a bowl, pour on enough dressing to moisten them, and allow to marinate a few minutes.

To complete the salads, toss the lettuce with some dressing and mound in the center of the plates.  Dribble a little dressing on the artichoke leaves.  Sprinkle the salads equally with the artichoke heart/shrimp mixture and then garnish with a pinch of the micro sprouts.  Serve immediately.