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Recipe Name: Artichoke Cups With Seafood Salad And Herb Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Tablespoon(s) Fresh lemon juice
3 Tablespoon(s) White vinegar or sherry
Directions:
1
1 c bibb lettuce, shredded

-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 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. Heat 1 inch of water to boiling in a large soup
kettle. 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. 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 by: Cook's
Illustrated, May/June 1993, Page 34. Posted to MC-Recipe Digest by
"Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar
18, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 3.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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