blanching artichokes & removing the heart

Categories
emeril
Yield
1 servings
MeasureIngredient
3.00  lemons; cut in half
1.00 tablespoon crab boil
1.00 large onion; chopped
1.00  bouquet garni
salt; to taste
freshly-ground black pepper; to taste
2.00  whole artichokes
1.00 cup chiffonade of baby greens
1.00 cup assorted cooked seafood
(oysters; shrimp, bay scallops, cra
½ cup herb vinaigrette
2.00 tablespoon grated parmigiano-reggiano cheese

In a pot of water, add the juice of the lemons, crab boil, onions, and bouquet garni. Season with salt and pepper. Add the artichokes, flower-side down. Cover with a cloth napkin. This will keep the artichokes submerged in the water. Cook for 20 to 40 minutes, depending on size or until the artichokes are tender. Remove from the heat and shock in an ice bath. With a small spoon remove the furry choke from the center of the artichoke. Toss the greens with some of the herb vinaigrette. Season with salt and pepper. Toss the seafood with the vinaigrette and season with salt and pepper. Stuff the whole artichoke with the greens and seafood. Garnish with any remaining vinaigrette, cheese and parsley. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-18-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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