Martha Burak provides us with so many recipes, she should have her own website so we can link to her. Or maybe become a partner here. Martha is one of our most loyal followers — we’ve quoted her before on this website. She of course was faithfully in the audience of three-dozen or so at Brookside Gardens last Thursday. It was an all-artichoke class and lots of fun discussing the growing and proper cooking of artichokes. You’ll find the recipes we demoed here on the website — Martha’s Artichoke Seviche, Triple Artichoke Soup, Artichoke and Sunchoke Saute with Persillade and Fresh Herb Vinaigrette, which goes so well with a simple steamed artichoke.
Per Martha, “I make this at Christmas and serve as an appetizer. It’s ‘pink and green’ and delicious.”
2 lbs. cooked shrimp, tails removed and halved vertically
1 (14-ounce) jar artichoke hearts, cut into halves
½ medium-sized red onion, thinly sliced
1 C olive oil
½ C white vinegar
2 t celery seed
2 T capers
3 bay leaves
1 t sea salt
Tabasco or red pepper flakes, to taste
Chopped fresh parsley, for garnish
Place all ingredients in a large bowl or a plastic container with tight-fitting lid. Mix well, cover and refrigerate at least 24 hours. Mix every 8 hours so all ingredients are evenly marinated. Serves 8-10 as an appetizer.
Recipe courtesy Martha Frances Burak