'4 artichokes'
'lemon juice'
'Stuffing:'
'250 g of cooked, diced shrimp'
'12 cooked shrimp for garnish (500 g)'
'2 tablespoons of butter'
'1 cup of heavy cream'
'4 tablespoons of white wine'
'salt and pepper to taste'
'2 eggs'
'2 tablespoons of milk'
'1 tablespoon of mustard'
'4 tablespoons of grated Parmesan cheese'
'4 artichokes'
'lemon juice'
'Stuffing:'
'250 g of cooked, diced shrimp'
'12 cooked shrimp for garnish (500 g)'
'2 tablespoons of butter'
'1 cup of heavy cream'
'4 tablespoons of white wine'
'salt and pepper to taste'
'2 eggs'
'2 tablespoons of milk'
'1 tablespoon of mustard'
'4 tablespoons of grated Parmesan cheese'
'Remove the choke and the tough leaves from the artichokes'
'Rub with lemon juice'
'Boil in boiling water with lemon juice for about 40 minutes or until the leaves can be easily pulled off'
'Drain, remove the fuzzy middle and the fibrous base'
'This part can be removed with a small spoon'
'For the stuffing: fry the shrimp in butter for a few minutes'
'Add heavy cream, white wine, salt, and pepper'
'Cook slowly for about 10 minutes'
'Mix the eggs with milk, add some of the hot shrimp mixture and then add it to the remaining shrimp, mixing well'
'Simmer without boiling'
'Remove from heat and add mustard'
'Fill the artichokes with this mixture, sprinkle with Parmesan cheese, and bake for about 15 minutes'
'Serve in 4 portions.'
