Recipe - Artichoke Cups With Seafood Salad And Herb Vinaigrette

HERB VINAIGRETTE 1 tablespoon fresh lemon juice
3 tablespoon white vinegar or sherry
: vinegar
1 tablespoon Dijon mustard
1 small clove garlic; minced
2 tablespoon minced parsley
2 tablespoon shredded basil
: salt and pepper

~ARTICHOKE CUPS
2/3 cup virgin olive oil
4 whole artichokes; stemmed,
: top third of each leaf
: trimmed off
One half pound medium shrimp; cooked and
: peeled
1 scallion; minced
1 One half cup radicchio; shredded
1 One half cup bibb lettuce; shredded

1. For the vinaigrette, whisk lemon juice with white or sherry vinegar,
Dijonstyle 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 mediumhigh 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 One fourth 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 19931995 Cookbook

NOTES : Serves 4 for lunch or as a substantial first course.

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

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 18, 1998