Yield: 4 Servings
|4||whole artichokes; stemmed,|
HERB VINAIGRETTE 1 tb fresh lemon juice 3 tb white vinegar or sherry
1 tb Dijon mustard
1 sm clove garlic; minced
2 tb minced parsley
2 tb shredded basil
: salt and pepper
~------------------------------ARTICHOKE CUPS------------------------------ ⅔ c virgin olive oil
: -top third of each leaf : -trimmed off
½ lb medium shrimp; cooked and : -peeled
1½ c radicchio; shredded
1 ½ c bibb lettuce; shredded 1. For the vinaigrette, whisk lemon juice with white or sherry vinegar, Dijon-style mustard, and garlic clove. Add parsley and basil and season to taste. Whisk in olive oil, set aside.
2. Heat 1 inch of water to boiling in a large soup kettle.
3. Arrange artichokes, stem side up, in a collapsible steamer basket. Place basket in kettle, cover, and steam over medium-high heat until artichoke base is easily pierced with the tip of a knife, 30 to 40 minutes.
4. Cool slightly, then hollow each artichoke by taking hold of leaves in center and pulling out as a single clump. Remove choke (hairy material at base of artichoke) with a spoon. Cover and refrigerate.
5. Toss shrimp with crabmeat, scallion, and ¼ cup of vinaigrette.
6. Drizzle an additional 2 tablespoons of vinaigrette onto each artichoke so that each leaf is lightly coated.
7. Toss remaining vinaigrette with radicchio and lettuce.
8. Arrange a portion of shredded lettuce on each of 4 salad plates, fill each artichoke cup with a portion of seafood salad. Place a filled artichoke on top of each bed of lettuce and serve.
Cook's Illustrated, May/June 1993, Page 34.
Nationality: USA Course: side dish Season:any Method: Combo Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : Serves 4 for lunch or as a substantial first course.
Recipe by: Cook's Illustrated, May/June 1993, Page 34.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 18, 1998