INGREDIENTS

INSTRUCTIONS

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------------------------------
2/3 c  virgin olive oil
:          -top third of each leaf
:          -trimmed off
1/2 lb medium shrimp; cooked and
:          -peeled
1 1/2 c  radicchio; shredded
1 1/2 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 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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