4 large globe artichokes
1 teaspoon sea salt
4 teaspoons Dijon mustard
1 teaspoon extra-dry vermouth
1/2 cup (4 fl.oz/125ml) mayonnaise,
homemade or purchased
1 teaspoon minced fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 lb (500g) bay shrimp or other
small cooked shelled shrimp
1 1/2 tablespoons minced fresh
flat-leaf (Italian) parsley

Trim off the stem of each artichoke even with the bottom and snap off
any damaged outer  eaves. Put the artichokes in a large pot and add water
to a depth of 4 inches (10cm).
Sprinkle with sea salt and bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the base of the artichokes can be readily
pierced with the tines of a  fork, about 45 minutes. Using tongs, transfer
the artichokes to a colander and invert to drain. Let cool.
Cut off the upper one-fourth of each artichoke and discard the prickly trimmings. Using a spoon, scoop out the center leaves and the furry
choke from each artichoke to create a bowl. Wrap in plastic wrap and
chill for about 2 hours.
In a bowl, combine the mustard and vermouth and stir until well blended. Add the mayonnaise, rosemary, table salt and pepper and stir to combine. Add all but 12 of the shrimp and turn gently to coat evenly. Rewrap in
plastic wrap and chill for at least 1 hour or for up to 3 hours.
Garnish each artichoke with 3 of the reserved shrimp and sprinkle with parsley. Serve Chilled.

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