Savory shrimp slaw in a jumbo artichoke bowl

(Click on image for larger view)
This is a combination of some of my favorite ingredients.  In my humble opinion, thyme is the best seafood herb ever, and I've worked it in with spinach and a little basil.  You can substitute a can of tiny or broken shrimp as a time saver.  You can prepare the slaw ahead in order to meld the flavors a bit more if you have the time.

Oh, yes -- and this is one of very few dishes I've posted without beets or bleu cheese (though I may rework it!)

THE RECIPE (per salad portion)

1 jumbo artichoke, steamed or boiled in brine (recommended, recipe below)

Water to cover the artichoke(s)
4T sea salt
1T sugar
1t black peppercorns
3 bay leaves
1t coriander seeds
1t mustard seed
1/2 t crushed red chili flakes
3oz. distilled white vinegar

Steam or boil the artichoke until tender when pierced with a fork (anywhere from 25 to 40 minutes).  Do not overcook.  Set aside and refrigerate to cool.  Meanwhile, prepare the slaw.

SHRIMP SLAW


3/4 pound shrimp, 26/30 size peeled, sand vein removed.  Steam for 2-3 minutes only; remove just as soon as they turn pink and white, DO NOT overcook.  Chill, split lengthwise, then cross cut in quarters for pea-sized pieces OR 1 can broken or tiny shrimp
Leaves from 2-3 sprigs thyme, chopped
6-8 basil leaves, finely chopped
1/8 head purple cabbage, finely shredded
1/2 cup spinach leaves, chiffonade sliced
White inner sections of the artichoke leaves closest to the "choke" and inner portion of the stem
1 clove garlic, grated
2/3 dashes Worcestershire sauce
2/3 dashes Tabasco sauce
1T apple cider vinegar
1/2t white pepper
Sea salt, to taste
1 Dash lime juice

1/4 cup mayonnaise (adjust to volume of product)
1/4 cup sour cream (adjust to volume of product)
Stir together all ingredients up to the lime juice, then add mayo and sour cream; taste and adjust seasonings.  Chill at least 2 hours, or overnight.

When the artichokes have cooled enough to handle, trim the stem up to the base of the bulb so it will sit flat on a plate.  Remove any outer leaves which detract from the presentation.  Trim off the coarse outer portion of the stem and chop the inner portion.  Remove the innermost leaves and trim off the pure white inner segments; chop and add to the slaw along with the stem as described above.  Scoop out the "choke" with a teaspoon, and pull out any inner leaves needed to construct a bowl within the artichoke.

Portion the slaw into the artichoke, garnish with lime juice, spinach, cabbage or herbs and serve.  Cool tasty bliss on a warm (pseudo-) summer day!