Artichokes Stuffed with Shrimp

(Karidesli Enginar Dolma - Marmara Region)

4 Artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1/4 cup water
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp sugar
Salt

Filling:
150g medium-sized shrimp, frozen, peeled and de-veined, thawed
10-12 bottom mushrooms, brushed, cut in halves
2 tbsp extra virgin olive oil
1/2 cubanelle pepper, cut in bite sizes
1/2 cup diced tomatoes, canned or fresh
1-2 garlic cloves, chopped
Salt
Pepper

Mozzarella cheese, grated

Place the artichokes in a shallow pan. Add the water, olive oil, sugar and salt. Cover the lid and cook over medium heat until the artichokes are tender.

Meanwhile saute the cubanelle peppers with olive oil for 2-3 minutes in a pan. Add the garlic, tomatoes, salt and pepper. Cover and cook for 8-10 minutes at low heat. Add the mushrooms and cook for another 4-5 more minutes. Add in the shrimps, stir and turn the heat off.

Place the cooked artichokes in an oven dish. Arrange the filling over the tops of each. Sprinkle some grated mozzarella cheese over the tops.

Preheat the oven to 400 F (200 C). Place the dish on middle rack and cook until the cheese melts.

Makes 4 servings.

Meal Ideas:
- Fish Soup, Fried Cauliflowers and Carrots, Bread with Black Olives and Flour Helva.