Baked Stuffed Artichokes

These are worth a bit of effort. You can make them in advance, then bake them just before serving.

Ingredients

Serves 4

2 large artichokes

2 tablespoons olive oil

2 cloves garlic, chopped

1⁄2 sweet onion, chopped

1 cup gluten-free cracker crumbs

1 tablespoon grated lemon zest

8 medium shrimp, peeled and deveined

1⁄4 cup chopped fresh flat-leaf parsley

1⁄2 teaspoon ground black pepper, or to taste

4 quarts plus 1⁄2 cup water

Juice and rind of 1⁄2 lemon

1⁄2 teaspoon ground coriander

1 tablespoon grated Parmesan cheese

1. Remove any tough or brown outside leaves from artichokes. Use a sharp knife to cut off artichoke tops, about 1⁄2" down. Slam artichokes against a countertop to loosen leaves. Cut in half, from top to stem, and set aside.
2. Heat olive oil in a large frying pan over medium heat. Add garlic and onion and sauté for 5 minutes, stirring. Add cracker crumbs, lemon zest, shrimp, parsley, and pepper. Cook until shrimp turns pink. Remove from heat and pulse in a food processor or blender.
3. Boil artichokes in 4 quarts water with lemon juice, lemon rind, and coriander for 18 minutes. Reserve cooking liquid.
4. Place artichokes in a medium baking dish with 1⁄2 cup water on the bottom. Pile with shrimp filling. Drizzle with a bit of the reserved cooking liquid and sprinkle with Parmesan cheese. Bake for 25 minutes.