Shrimp-Stuffed Artichoke Bottoms

A simple, fancy hors d'oeuvre for small groups. You can also serve this as a complement to a main course for dinner.


3 cans artichoke bottoms (you’ll get 6 – 8 per can).
2 shallots, finely chopped
1 tomato, chopped
About 24 large, uncooked, peeled shrimp.
½ cup grated Parmesan cheese


Rinse artichoke bottoms and place on baking sheet. 
In a medium skillet, heat a little olive oil and butter. Sauté shallots for 1 minute. Add chopped tomato and cook a few minutes until softened. Add shrimp and cook 1 minute, or just until they turn orange. Season with salt and pepper. Spoon 1 shrimp plus a little sauce into each artichoke bottom. Top each generously with freshly grated Parmesan cheese.
Bake at 450 for five minutes, then turn oven to broil for a minute or two until cheese turns golden. Serve warm. Can be made ahead of time until the cooking stage. Very fancy, indeed.