Name: Emeril's Shrimp and Artichoke Salad
Ingredients: 4 Whole artichokes; cleaned and stem removed; 4 Lemons; cut in half; Water; to cover; 3/4 c Extra-virgin olive oil; 1/4 c Balsamic vinegar; 1/4 c Chopped fresh mild herbs; see *; 2 ts Minced garlic; Salt; Freshly ground black pepper; 4 Dozen peeled and deveined medium shrimp; cooked; 4 c Chiffonade baby greens; 2 tb Grated Parmesan cheese; 1 tb Chopped parsley; 1 Sprig fresh thyme

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Good, Morning, America	4	Servings

INGREDIENTS

4		Whole artichokes; cleaned and stem removed
4		Lemons; cut in half
		Water; to cover
3/4	c	Extra-virgin olive oil
1/4	c	Balsamic vinegar
1/4	c	Chopped fresh mild herbs; see *
2	ts	Minced garlic
		Salt
		Freshly ground black pepper
4		Dozen peeled and deveined medium shrimp; cooked
4	c	Chiffonade baby greens
2	tb	Grated Parmesan cheese
1	tb	Chopped parsley
1		Sprig fresh thyme

INSTRUCTIONS

*fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.
In a stock pot, add the artichokes and lemons. Cover with water. Season the
water with salt and pepper. Bring the liquid to a boil and reduce to a
simmer. Submerge the artichokes in the water by laying a small cloth towel
over the artichokes in the pan. Continue to cook for 18 minutes or until
tender.
Remove the artichokes and place in a bowl of ice water for a couple of
minutes or until chilled. Drain and pat dry.
In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk
until incorporated. Season with salt and pepper. Season the artichokes with
salt and pepper.
Toss the greens and shrimp lightly with the vinaigrette. Season with salt
and pepper.
Hero: Mound a quarter of the greens and shrimp in the center of each
artichoke. Garnish the artichokes with the cheese, parsley and thyme
sprigs.
Yields: 4 servings
MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on
3/23/98
NOTES : A delicious salad from Emeril Lagasse to welcome spring. Airdate:
3/20/98:
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,
1998

A Message from our Provider:

“The church is prayer-conditioned.”