For a spectacular beginning to Easter dinner, stuff cooked artichokes with avocado and shrimp. Crown each serving with cocktail sauce and parsley, then pass additional cocktail sauce for dipping the artichoke leaves.
Shrimp Cocktail in Artichokes also makes an ideal luncheon entree when accompanied with hot muffins or rolls, a selection of cheese and chilled white wine. The main dish components may be prepared well in advance, then quickly assembled just before serving. SHRIMP COCKTAIL IN ARTICHOKES
1 medium avocado, peeled and diced
2 tablespoons lemon juice
3 or 4 medium cooked artichokes, chilled
3/4 cup cooked, shelled small shrimp
Toss avocado with lemon juice until well-coated. Drain. Remove center petals and choke from artichokes.
Spoon 1 tablespoon Cocktail Sauce into center of each artichoke. Toss avocado and shrimp, then spoon into artichokes. Top each with 1 tablespoon Cocktail Sauce. Garnish with parsley.