Artichoke Cups With Seafood Salad And Herb Vinaigrette
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Artichoke Cups With Seafood Salad And Herb Vinaigrette
  Artichoke    Seafood    Salad    Herbs  
Last updated 6/12/2012 1:05:05 AM. Recipe ID 29871. Report a problem with this recipe.
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      Title: Artichoke cups with seafood salad and herb vinaigrette
 Categories: None
      Yield: 4 Servings
 
 
  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
        4    whole artichokes; stemmed,
  :          -top third of each leaf
  :          -trimmed off
      1/2 lb medium shrimp; cooked and
  :          -peeled
        1    scallion; minced
    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 




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Recipe ID 29871 (Apr 03, 2005)

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