Artichoke Cups With Seafood Salad And Herb Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | T | Fresh lemon juice |
| 3 | T | White vinegar or sherry |
| 1 | c bibb lettuce, shredded |
INSTRUCTIONS
1 -vinegar 1 tb Dijon mustard 1 sm clove garlic; minced 2 tb minced parsley 2 tb shredded basil : salt and pepper ~------------------------------ARTICHOKE CUPS------------------------------ 2/3 c virgin olive oil 4 whole artichokes; stemmed, : -top third of each leaf : -trimmed off 1/2 lb medium shrimp; cooked and : -peeled 1 scallion; minced 1 1/2 c radicchio; shredded 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. Heat 1 inch of water to boiling in a large soup kettle. 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. 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 1/4 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@lbcapo1.uso.unisys.com> on Mar 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 3.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g