|6.00 large||artichokes; trimmed|
|½ pounds||large shrimp - (abt 16); boiled, cooled,|
|1||; and peeled|
|½ pounds||lump crabmeat - (abt 1 cup); picked over|
|½ pounds||boiled; peeled crawfish tails, (a|
|2.00 cup||bibb lettuce|
|2.00 cup||shredded radicchio|
|1.00 cup||homemade or prepared herb vinaigret; te|
|1||freshly-ground black pepper; to taste|
In a large, nonreactive pot bring 6 quarts of water to a boil and add artichokes. Squeeze juice from lemon halves into water, then add peels along with bay leaves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, about 25 minutes. Drain artichokes. When artichoke is cool enough to handle, trim stem from base, to make bottom flat. Cut off 1-inch of leaves from top. Placing artichoke on its base, spread apart outer leaves and carefully remove and discard center section and fuzzy choke, leaving outer leaves intact. In a bowl combine seafood, lettuce, radicchio and vinaigrette. Season to taste with salt and pepper and toss well. Using a slotted spoon, fill each artichoke cup with about 1 cup of seafood salad. To serve, drizzle some of remaining vinaigrette over artichokes. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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