Shrimp & Artichoke Hearts San Benedetto Style

This Italian-style shrimp and artichoke appetizer is all about clean, bright flavors and letting quality ingredients speak for themselves. Poached shrimp get sliced thin and tossed with finely chopped artichoke hearts, fresh lemon juice, good olive oil, and a fragrant hit of mint and parsley. Served at room temperature, which is how Italians do it, so every flavor comes through at full volume.

The shrimp cook fast, just 3 to 5 minutes in boiling water until they turn pink and feel barely firm. Pull them the second they’re done. Overcooked shrimp turn rubbery and no amount of lemon and olive oil can save that texture. Shell and devein them after they cool, then slice thin so every bite picks up the dressing evenly.

Chopping the artichoke hearts fine is the move that ties this dish together. You want them roughly the texture of coarse breadcrumbs so they meld with the shrimp slices rather than sitting as separate chunky pieces. The artichoke acts almost like a savory condiment, absorbing the lemon and oil and distributing that tangy richness throughout.

Kitchen Tips

• Use the freshest shrimp you can find. This is a simple dish with nowhere to hide mediocre seafood.
• Squeeze the lemon juice fresh. Bottled lemon juice tastes flat and slightly metallic next to the bright zing of a fresh lemon.
• Let the mixture sit for 15 minutes at room temperature before serving. The flavors need time to marry.
• A pinch of red pepper flakes adds a subtle warmth without making it spicy. Start with less than you think you need.

Variations

• Crostini version: Spoon over toasted baguette rounds rubbed with garlic for an impressive holiday appetizer.
• Arugula bed: Serve over a handful of peppery arugula for a light first-course salad.