Categories: Fish, Salads 
      Yield: 4 servings 
  
      2 tb Vinega 
      1 ts Black peppercorns 
      4 md Artichokes,rinsed 
      1 lb Shelled cooked tiny shrimp 
           Salt 
 
-----------------------------CILANTRO DRESSING----------------------------- 
      3 tb Olive oil 
    1/4 c  White wine vinega 
      1    Garlic clove,minced/presse 
      1 tb Minced green onion 
      1 tb Minced celery 
      1 sm Firm-ripe tomato,finely 
           -chopped 
      1 sm Avacado,peeled/pitted/diced 
      1 tb Minced fresh cilantro 
  
  In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to 
  boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even 
  with bases, cut off top third of each, and trim off remaining thorny leaf 
  tips. Boil artichokes gently, covered, until bottoms are tender when 
  pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, 
  thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set 
  artichokes upright on plates, flaring leaves slightly. Mix shrimp with 
  dressing; spoon equally into artichokes. Season with salt. *** CILANTRO 
  DRESSING *** Mix all ingredients. Per serving: 316 calories; 29 grams 
  protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 
  milligrams sodium; 221 milligrams cholesterol. ~ Janet Lauck, Fresno, 
  California.