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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thaw shrimp if frozen. Remove artichoke stalks and top -leaves. | 2. In a large saucepan, combine 3 cups water, 1 teaspoon of salt and juice of 1 lemon. Add artichokes and enough hot water to cover. Bring to a boil; reduce heat and simmer 30 minutes. | 3. Set aside to cool in cooking water. | 4. Remove choke and outside leaves from each cooled artichoke. Cut large artichoke into quarters: cut small hearts in halves If lettuce leaves are large, tear into small pieces; arrange in a serving bowl. | 5. Crush garlic with a pinch of salt. | 6. In a small bowl, baeth together remaining lemon juice, garlic-salt mixture, oil, sugar, and white pepper. | 7. Arrange artichoke hearts, egg wedges, and shrimp on lettuce. Pour dressing over top; sprinkle with dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	12		peeled cooked	3862.4088	49.5041	740.3857	54.9441
artichoke	8			-	-	-	-
water				-	-	-	-
salt				-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
head lettuce	1/2			-	-	-	-
garlic clove	1			-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
sugar	1	pinch		1.1471	0.2869	0.0	0.0
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
egg	2		hard-cooked cut	143.0	0.72	12.56	9.51
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.