An easy recipe for seafood-stuffed artichokes from "The Krause Berry Farms Cookbook"

If you aren't stuffing artichokes, it's time to start!

Image for An easy recipe for seafood-stuffed artichokes from "The Krause Berry Farms Cookbook"

Now that the ground is thawing out and fruits and vegetables can once again begin their respective growing seasons, we start seeing plenty of new cookbooks arrive on store shelves too.

The latest Canadian-authored cookbook The Krause Berry Farms Cookbook: Sweet and Savoury Recipes from the Fraser Valley's Famous Farm and Bakery comes courtesy of BC's Sandee Krause. With the excitement of impending spring and summer produce feeling palpable, this cookbook release is perfectly timed.

Image for An easy recipe for seafood-stuffed artichokes from "The Krause Berry Farms Cookbook"

You may be asking yourself why there's a non-berry recipe in Sandee Krause's cookbook. The answer is a heartwarming family tale:

"Bless my husband’s heart—before he met his California wife, he had never tasted an artichoke in any form or fashion. Love changed that, and he is now passionate not only about the artichokes he grows, but also about what he dips his artichoke leaves in. This dish is elegant and simple. The artichoke is stuffed with a rich, creamy, and flavourful filling that complements the earthy tones of the vegetable," says Krause in the introduction to this recipe in her new cookbook.

She continues, "In our family we have even been known to auction off our artichoke hearts to the highest bidder at the table! Who do you think usually ends up the highest bidder?"

Seafood-stuffed artichokes

3 large artichokes

1 cup mayonnaise

½ tsp kosher salt

½ tsp freshly ground black pepper

1½ cups shredded mozzarella, divided

1 cup fresh baby shrimp, divided

Chopped chives, for garnish


Wash the artichokes and trim off the stems and bottom leaves. Cut off any spikes on the tips of the leaves with a pair of scissors.

Place the artichokes in a pot of cold water and boil on high heat until the base of each artichoke is fork-tender, 15–20 minutes.

Once they’re ready, use a pair of tongs to remove them from the water. (Pick them up so they are upside down. This allows the water to drain out the top of the artichokes instead of running down the tongs and potentially scalding you.) Lay the artichokes upside down as best as possible on a clean tea towel or paper towel to allow more water to drip out.

Allow the artichokes to cool enough to handle before cutting in half. The easi- est approach is to cut them upside down from bottom to top.

Use a small spoon to remove the stringy edge at the inside bottom of the arti- choke heart.

Preheat your oven to 350°F. Line a baking sheet with foil.

In a medium bowl, mix together the mayonnaise, salt, pepper, 1 cup cheese, and ½ cup shrimp.

Stuff this mixture into each artichoke half and place the artichokes, cut side up, on the prepared baking sheet.

Divide the remaining ½ cup shrimp evenly between the artichokes. Then top the shrimp with the remaining ½ cup cheese.

Bake until the cheese in the centre of the artichokes melts, 15–20 minutes, then broil for 3–5 minutes, until the cheese on top is completely melted, slightly browned, and bubbling.

Enjoy these straight from the oven, sprinkled with the chives. They don’t store well.

Serves 3-4