Artichokes stuffed with mussels and shrimps, topped with goat cheese
2 servings
25 minutes
Artichokes stuffed with mussels and shrimp under a layer of goat cheese is an elegant dish of Spanish cuisine that combines the refined tenderness of seafood with the rich aroma of baked cheese. Artichokes, a symbol of Mediterranean gastronomy, harmoniously blend with the juiciness of shrimp and the delicate flavor of mussels, creating a vibrant culinary impression. The composition is completed by goat cheese, which becomes soft and stretchy when baked, covering the filling with a golden crust. This dish is perfect for an exquisite dinner or festive table, impressing with its richness of textures and subtle balance of flavor nuances. Serve hot, complemented by white wine or fresh bread to highlight the sophistication of this Mediterranean culinary masterpiece.
1
Remove the stems from the artichokes, get rid of the outer tough petals, cut off the top third, and scoop out the insides with a teaspoon. Rinse.
2
Place the artichokes in a pot. Cover with cold water, add lemon juice, olive oil, and salt. Bring to a boil. Reduce heat to medium and cook until done. The time depends on the size of the artichokes, but not less than 15 minutes. Then drain the water and cool them.
- Spanish artichokes: 4 pieces
- Lemon: 1 piece
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
3
Boil the mussels and shrimp tails. Clean the shrimp from chitin and other unnecessary things.
- Mussels: 300 g
- Large shrimp with tails: 4 pieces
4
Preheat the oven to 180 degrees.
5
Stuff the prepared artichokes with mussels, place one shrimp on top. Put in the oven for 5 minutes.
- Mussels: 300 g
- Large shrimp with tails: 4 pieces
6
Then place a disc of goat cheese, 1-1.5 centimeters thick, on each shrimp. Wait until it browns. Serve immediately.
- Soft goat cheese: 100 g