Recipe information
Yield
8 appetizer
Ingredients
2
large artichokes
1
cup (packed) fresh basil leaves
1
garlic clove
1
cup extra-virgin olive oil
1
tablespoon freshly grated Pecorino Romano cheese
1
tablespoon freshly grated Parmesan cheese
32
cooked jumbo shrimp, peeled, deveined
Need to make a substitution?
Preparation
Trim artichokes, removing all leaves. Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.