Blanching artichokes & removing the heart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | lemons; cut in half | |
| 1.00 | tablespoon | crab boil |
| 1.00 | large | onion; chopped |
| 1.00 | bouquet garni | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | whole artichokes | |
| 1.00 | cup | chiffonade of baby greens |
| 1.00 | cup | assorted cooked seafood |
| 1 | (oysters; shrimp, bay scallops, cra | |
| ½ | cup | herb vinaigrette |
| 2.00 | tablespoon | grated parmigiano-reggiano cheese |
Directions
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
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