Stuffed Artichokes by Foodie’s Market’s Chef Laura Brennan - Foodies Markets

Ingredients

• Poached artichokes
• 4 medium artichokes
• u00bd Spanish onion, roughly sliced
• 1 stalk celery, roughly chopped
• 2 cloves garlic, peeled and crushed or chopped
• 2 whole lemons
• Parsley stems
• 1 bay leaf
• Pinch dried thyme
• 2 teaspoons kosher salt
• 3 peppercorns
• Stuffing
• 1 or 2 shallots, peeled and finely minced
• 2 cloves garlic
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon fresh chives, snipped
• 2 u00bd cups prepared mayonnaise
• 2/3 cup farro wheat berries or brown rice (cooked according to package instructions) and chilled
• u00be cup frozen peas with small diced carrots
• u00be pound small shrimp, peeled and deveined
• 2-3 tablespoons extra virgin olive oil, plus more as needed
• 1 bunch watercress, washed and dried
• Kosher salt to taste
• Fresh ground black or white pepper