Chili Crisp Artichokes with Lemon

Makes: 4 to 6 servings

Lemon wedges

4 large or 8 medium artichokes, about 3 pounds

About 1/4 cup spicy chili crisp

Thin lemon slices

Salt

1. Have a large bowl of cold water with a wedge or two of lemon squeezed into the water at the ready. Trim artichoke stems to a 1 1/2-inch length. Peel stems lightly. Use a sharp knife to cut off the top third of the artichoke and discard. Use a small knife to trim off any small lower leaves and tough large green leaves. Put trimmed artichokes into a large bowl of cold water while you prepare the rest.

2. Stand artichokes in a deep, medium-size saucepan, fitting them tightly into the pan so they remain upright. Pour water into the bottom of the pan around the base of the artichokes so it is about 2 inches deep.

3. Using a small spreader, push about 1 1/2 teaspoons chili crisp into each artichoke. Place a lemon slice on top of each.

4. Cover pan tightly with a piece of heavy-duty foil, then with the pan lid. Heat over high heat until water simmers. Reduce heat to medium-low and cook, tightly covered, until a knife inserted in the center comes out easily, about 30 minutes for medium-size artichokes or 40 minutes for large artichokes.

5. Use tongs to carefully transfer artichoke and lemon to a serving dish. Eat one leaf at a time, dipping in the cooking liquid as desired. When you get to the middle, scoop out and discard the furry choke. Then eat the bottom and the stem sprinkled with a little salt.

Artichoke Hearts with Shrimp and Lemon

Makes: 4 servings

1 small leek, trimmed, halve lengthwise, well rinsed

2 tablespoons extra-virgin olive oil

2 cloves garlic, crushed

1 package (12 ounces) frozen artichoke hearts

1 pound peeled and deveined large shrimp (20 to 25 count per pound)

1/4 cup heavy whipping cream

Finely grated rind of 1 lemon

Salt, freshly ground black pepper to taste

3 green onions, trimmed, thinly sliced on diagonal

Sliced fresh basil leaves, for serving

4 cups cooked rotini pasta or 3 cups hot cooked rice, for serving

1. Slice leeks crosswise into thin slices. Heat oil in a 12-inch nonstick skillet over medium heat. Add leek; cook and stir until golden, about 3 minutes. Stir in garlic and cook 1 minute. Stir in artichoke hearts. Cook, stirring often, until tender, about 5 minutes.

2. Stir in shrimp. Cook, stirring often, until opaque, about 3 minutes. Stir in cream, lemon rind, salt and pepper. Simmer 2 minutes. Sprinkle with green onions. Serve mixture hot garnished with basil leaves. Spoon over pasta or rice if desired.