Artichoke Cups With Seafood Salad And Herb Vinaigrette Recipe

  1. 1.
  2. For the vinaigrette, whisk lemon juice with white or possibly sherry vinegar, Dijon-style mustard, and garlic clove.
  3. Add in parsley and basil and season to taste.
  4. Whisk in extra virgin olive oil, set aside.
  5. 2.
  6. Heat 1 inch of water to boiling in a large soup kettle.
  7. 3.
  8. Arrange artichokes, stem side up, in a collapsible steamer basket.
  9. Place basket in kettle, cover, and steam over medium-high heat till artichoke base is easily pierced with the tip of a knife, 30 to 40 min.
  10. 4.
  11. Cold slightly, then hollow each artichoke by taking hold of leaves in
  12. center and pulling out as a single clump.
  13. Remove choke (hairy material at base of artichoke) with a spoon.
  14. Cover and chill.
  15. 5.
  16. Toss shrimp with crabmeat, scallion, and 1/4 c. of vinaigrette.
  17. 6.
  18. Drizzle an additional 2 Tbsp.
  19. of vinaigrette onto each artichoke so which each leaf is lightly coated.
  20. 7.
  21. Toss remaining vinaigrette with radicchio and lettuce.
  22. 8.
  23. Arrange a portion of shredded lettuce on each of 4 salad plates, fill
  24. each artichoke c. with a portion of seafood salad.
  25. Place a filled artichoke on top of each bed of lettuce and serve.
  26. Nationality: USA Course: side dish Season:any Method: Combo
  27. NOTES : Serves 4 for lunch or possibly as a substantial first course.

herb vinaigrette, white vinegar, mustard, clove garlic, parsley, salt, virgin extra virgin olive oil, artichokes, shrimp, scallion, radicchio, bibb lettuce

Taken from cookeatshare.com/recipes/artichoke-cups-with-seafood-salad-and-herb-vinaigrette-69760 (may not work)

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