Blanching Artichokes And Removing The Heart
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Blanching Artichokes And Removing The Heart
  Artichoke    Basics  
Last updated 6/12/2012 12:59:00 AM. Recipe ID 21871. Report a problem with this recipe.
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      Title: Blanching artichokes and removing the heart
 Categories: 
      Yield: 1 Servings
 
      3    Lemons, cut in half
      1 tb Crab boil
      1 lg Onion, chopped
           Bouquet garni
           Salt and pepper
      2    Whole artichokes
      1 c  Chiffonade of baby greens
      1 c  Assorted cooked seafood
           (oysters, shrimp, bay
           Scallops, and crabmeat)
    1/2 c  Herb vinaigrette
      2 tb Grated Parmigiano-Reggiano
           Cheese
 
  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 20-40 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.
  




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Recipe ID 21871 (Apr 03, 2005)

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