Ingredients
1
cup (packed) fresh basil leaves
1
cup extra-virgin olive oil
1
tbsp freshly grated Pecorino Romano cheese
1
tbsp freshly grated Parmesan cheese
32
cooked jumbo shrimp, peeled, deveined
Directions
1.
To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke\'s stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
2.
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.
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