Shrimp with Artichoke Pesto

Name: Shrimp with Artichoke Pesto
Total time: 25 min
Yield: 8 servings
Ingredients: 2 whole large artichokes; 1 cup fresh basil leaves; 1 clove garlic; 1 cup extra-virgin olive oil; 1 tablespoon Pecorino Romano cheese; 1 tablespoon Parmesan cheese; 32 pieces cooked jumbo shrimp; peeled; deveined

A elegant appetizer featuring jumbo shrimp served with a homemade artichoke pesto made from fresh artichoke hearts, basil, garlic, and Italian cheeses. Perfect for entertaining or as a sophisticated starter.

8 servings

25 min

Published October 4, 2025

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Ingredients

•2 whole large artichokes
•1 cup fresh basil leaves
•1 clove garlic
•1 cup extra-virgin olive oil
•1 tablespoon Pecorino Romano cheese
•1 tablespoon Parmesan cheese
•32 pieces cooked jumbo shrimp
•peeled
•deveined

Cooking Instructions

1.
To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
15 min
2.
Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.
10 min