Jerusalem Artichokes and Shrimp Vinaigrette

Name: Jerusalem Artichokes and Shrimp Vinaigrette
Total time: 30 min
Yield: 4 - 6 servings
Cuisine: french
Ingredients: 1 pound Jerusalem artichokes or sun chokes, 8 to 10; Salt to taste, if desired; 1 tablespoon imported mustard such as Dijon; 2 tablespoons red wine vinegar; 1/2 cup olive oil; Freshly ground pepper to taste; 1 1/2 pounds shrimp, cooked, shelled and deveined; 1/2 cup finely chopped red onion; 1 teaspoon finely minced garlic; 1/4 teaspoon hot red pepper flakes; 1/4 cup finely chopped parsley

By Craig Claiborne

Total Time: 30 minutes
Rating: 3(13)
Comments: Read comments

Featured in: JERUSALEM ARTICHOKE: A COLORFUL HISTORY AND VARIETY OF USE

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Ingredients

Yield:4 - 6 servings

1pound Jerusalem artichokes or sun chokes, 8 to 10
Salt to taste, if desired
1tablespoon imported mustard such as Dijon
2tablespoons red wine vinegar
½cup olive oil
Freshly ground pepper to taste
1½pounds shrimp, cooked, shelled and deveined
½cup finely chopped red onion
1teaspoon finely minced garlic
¼teaspoon hot red pepper flakes
¼cup finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
Step 2
Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
Step 3
While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
Step 4
Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
Step 5
Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.