Lobster Stuffed Artichoke - cooking recipe

Ingredients

Part 1
4 large artichokes
2 teaspoons fresh lemon juice
2 teaspoons salt
2 teaspoons white vinegar
Lobster Filling
2 lbs lobster meat, cooked and chopped (or a seafood combo of your choice like lobster/shrimp, shrimp/scallop, crab...)
2 medium shallots
1 bunch fresh dill
2 teaspoons mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon white pepper
olive oil
fresh, grated parmesan cheese

Preparation

Part 1: Cut off the top 1/2 inch of artichokes, trim the stem and snip the leaf tips.
Combine the ingredients from part 1 in a large saucepan, add the artichokes and enough water to cover, weigh them down with a few plates.
Bring to a boil and continue to boil until a knife can easily penetrate the stems.
Drain and cool.
Part 2: Combine the mayo and lemon juice, dill, shallots, white pepper, and mix well.
Add the lobster or seafood combo and stir to coat.
Take the cooled artichokes and cut in half length wise.
Remove the\"choke.
\"brush the artichoke on all sides with olive oil and place on a preheated grill or under the broiler.
Cook until warmed through but don't burn!
Remove and fill the cavity with the filling.
Sprinkle with cheese and serve.