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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs
Ingredients
  • subheading: For the breadcrumbs:
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh thyme
  • 1 clove garlic, minced
  • 1-½ cups coarse day-old breadcrumbs
  • subheading: For the artichokes and shrimp:
  • Kosher salt
  • 6 large artichokes,  trimmed down to bottoms
  • ¾ lb. medium (51 to 60 per lb.) shrimp, peeled and deveined
  • 1-½ Tbs. extra-virgin olive oil
  • ⅛ tsp. cayenne
  • Freshly ground black pepper
  • 6 Tbs. unsalted butter
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. fresh lemon juice
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