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A Spectacular Start With Shrimp

March 23, 1986

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

Cocktail Sauce

3/4 cup cooked, shelled small shrimp

Parsley sprigs

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.

Serve remaining Cocktail Sauce as dip for leaves. Serve immediately. Makes 3 to 4 servings. Cocktail Sauce

2/3 cup chili sauce

2/3 cup catsup

4 teaspoons prepared horseradish

1 tablespoon lemon juice

Combine chili sauce, catsup, horseradish and lemon juice. Mix well. Chill. Makes 1 1/2 cups sauce.

Note: To prepare artichokes for cooking: Pull off lower, outer petals of artichokes. Snip off tips of remaining petals. Cut off top third of artichoke. Cut stem to 1 inch or less.

To boil: Stand prepared artichokes in pot with 3 quarts boiling, salted water. (If desired, oil, lemon juice and seasonings may be added to cooking water.) Cover and boil gently about 30 minutes or until petal near center pulls out easily. Drain.

To steam: Place prepared artichokes on rack above boiling water. Cover and steam about 30 minutes or until petal near center pulls out easily.

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