Artichoke cups with seafood salad and herb vinaigrette

Yield: 4 Servings

Measure Ingredient
4 whole artichokes; stemmed,
1 scallion; minced

HERB VINAIGRETTE 1 tb fresh lemon juice 3 tb white vinegar or sherry

: -vinegar

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

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