| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Essnce01 |
6 |
servings |
INGREDIENTS
| 6 |
lg |
Artichokes; trimmed |
| 2 |
|
Lemons; halved |
| 4 |
|
Bay leaves |
| 1 |
tb |
Salt |
| 1/2 |
lb |
Large shrimp – (abt 16); boiled, cooled, |
|
|
; and peeled |
| 1/2 |
lb |
Lump crabmeat – (abt 1 cup); picked over |
| 1/2 |
lb |
Boiled; peeled crawfish tails, (abt 1 cup) |
| 2 |
c |
Bibb lettuce |
| 2 |
c |
Shredded radicchio |
| 1 |
c |
Homemade or prepared herb vinaigrette |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large, nonreactive pot bring 6 quarts of water to a boil and add
artichokes. Squeeze juice from lemon halves into water, then add peels
along with bay leaves and salt. Cover, reduce heat to simmering and
cook until artichokes are tender, and base can be pierced with tip of
a knife, about 25 minutes. Drain artichokes. When artichoke is cool
enough to handle, trim stem from base, to make bottom flat. Cut off
1-inch of leaves from top. Placing artichoke on its base, spread
apart outer leaves and carefully remove and discard center section
and fuzzy choke, leaving outer leaves intact. In a bowl combine
seafood, lettuce, radicchio and vinaigrette. Season to taste with
salt and pepper and toss well. Using a slotted spoon, fill each
artichoke cup with about 1 cup of seafood salad. To serve, drizzle
some of remaining vinaigrette over artichokes. This recipe yields 6
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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