MeXscape

Ingredients:

Dipping Sauce

juice of 2 limones (about 2 tbsp)
1 tsp sugar
1/2 c mayonnaise
1 tbsp dijon
1/8 tsp salt
1 pinch saffron threads

Other Ingredients

1 lb medium-large shrimp
2 artichokes
1/4 c salt
4 limones
tomatoes

Preparation:

Start preparing sauce a couple hours ahead so the flavors have a chance to marry and the saffron has plenty of time to develop. Mix limon juice and sugar in a bowl. Stir well and let rest 15 minutes. The acid in the juice should dissolve the sugar. Add the rest of the ingredients and mix untl smooth. Refrigerate, stirring occasionally. When the saffron fully develops, the sauce will turn a fetching shade of yellow.

Add water and salt to a large pot and bring to a boil. Add shrimp and cook until shrimp are done, about 2 minutes, but certainly no longer than 4. If the shrimp start to curl into balls, the shrimp are way over cooked. The water will not have time to return to a boil. Remove shrimp from water with a slotted spoon or spider. Place in refrigerator to cool.

Squeeze 4 limones into shrimp water and return to a boil. Add artichokes and cover. Maintain a low boil until artichokes are tender, about 40 minutes. Remove artichokes and place upside down on a plate to drain. If desired, cut each artichoke in half for presentation.

You can plate individually, but I prefer to serve family style. Serve with sliced tomatoes and crusty bread. Don't forget to provide a bowl for shrimp shells and artichoke leaves.

Cook's notes: If you are looking for artichokes locally, they are called alcachofas.

Serves: 4
Prep time: 2 hours total, 10 minutes active