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Artichoke Cups with Seafood Salad and Herb Vinaigrette

Artichoke Cups with Seafood Salad and Herb Vinaigrette is a home-style recipe. 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 ~------------------------------ARTI...

Illustrative photo

Ingredients

• 1 tbsp
• 1
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   ~------------------------------ARTICHOKE CUPS------------------------------ 2/3 c virgin olive oil 4 whole artichokes; stemmed,

2. 2

   Top third of each leaf

3. 3

   1. For the vinaigrette, whisk lemon juice with white or sherry vinegar,

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   Dijon-style mustard, and garlic clove. Add parsley and basil and season to taste. Whisk in olive oil, set aside.

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   2. Heat 1 inch of water to boiling in a large soup kettle.

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   Arrange artichokes, stem side up, in a collapsible steamer basket.

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   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.

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   Cool slightly, then hollow each artichoke by taking hold of leaves in center and pulling out as a single clump.

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   Remove choke (hairy material at base of artichoke) with a spoon.

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    Cover and refrigerate.

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    5. Toss shrimp with crabmeat, scallion, and 1/4 cup of vinaigrette.

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    7. Toss remaining vinaigrette with radicchio and lettuce.

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    Arrange a portion of shredded lettuce on each of 4 salad plates, fill each artichoke cup with a portion of seafood salad.

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    Place a filled artichoke on top of each bed of lettuce and serve.

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    Cook's Illustrated, May/June 1993, Page 34.

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    Nationality: USA Course: side dish Season:any Method: Combo

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    Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

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    NOTES: Serves 4 for lunch or as a su