Artichoke Seafood Salad Recipe

• 6 lrg Artichokes trimmed
• 2 x Lemons halved
• 4 x Bay leaves
• 1 Tbsp. Salt
• 1/2 lb Large shrimp - (abt 16) boiled, cooled, and peeled
• 1/2 lb Lump crabmeat - (abt 1 c.) picked over
• 1/2 lb Boiled, peeled crawfish tails (abt 1 c.)
• 2 c. Bibb lettuce
• 2 c. Shredded radicchio
• 1 c. Homemade or possibly prepared herb vinaigrette Freshly-grnd black pepper to taste

1. In a large, nonreactive pot bring 6 qts of water to a boil and add in artichokes.
2. Squeeze juice from lemon halves into water, then add in peels along with bay leaves and salt.
3. Cover, reduce heat to simmering and cook till artichokes are tender, and base can be pierced with tip of a knife, about 25 min.
4. Drain artichokes.
5. When artichoke is cold sufficient to handle, trim stem from base, to make bottom flat.
6. Cut off 1-inch of leaves from top.
7. Placing artichoke on its base, spread apart outer leaves and carefully remove and throw away center section and fuzzy choke, leaving outer leaves intact.
8. In a bowl combine seafood, lettuce, radicchio and vinaigrette.
9. Season to taste with salt and pepper and toss well.
10. Using a slotted spoon, fill each artichoke c. with about 1 c. of seafood salad.
11. To serve, drizzle some of remaining vinaigrette over artichokes.
12. This recipe yields 6 servings.

lemons, bay leaves, salt, shrimp, lump crabmeat, bibb lettuce, radicchio, black pepper

Taken from cookeatshare.com/recipes/artichoke-seafood-salad-69887 (may not work)