Blanching artichokes and removing the heart

Yield: 1 servings

Measure Ingredient
3 \N Lemons, cut in half
1 tablespoon Crab boil
1 large Onion, chopped
\N \N Bouquet garni
\N \N Salt and pepper
2 \N Whole artichokes
1 cup Chiffonade of baby greens
1 cup Assorted cooked seafood
\N \N (oysters, shrimp, bay
\N \N Scallops, and crabmeat)
½ cup Herb vinaigrette
2 tablespoons Grated Parmigiano-Reggiano
\N \N 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 20-40 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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage:

Similar recipes