Artichoke Leaves with Shrimp and Fennel

Ingredients

  • 1 1/2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup diced red onion
  • 1/4 cup minced fresh oregano
  • 1 small fennel bulb, thinly sliced
  • 3 cups water
  • 12 medium shrimp
  • 1 large artichoke
  • 1 lemon, cut in half
  • 1 tablespoon salt
  • 3 tablespoons extra-virgin olive oil
  • Garnishes: fennel sprigs, fresh oregano leaves

Description

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