| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
|
Essnce02 |
1 |
servings |
INGREDIENTS
| 3 |
|
Lemons; cut in half |
| 1 |
tb |
Crab boil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Bouquet garni |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Whole Artichokes |
| 1 |
c |
Chiffonade of baby greens |
| 1 |
c |
Assorted cooked seafood |
|
|
(oysters; shrimp, bay scallops, crab meat) |
| 1/2 |
c |
Herb vinaigrette |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”