Recipe - Blanching Artichokes And Removing The Heart

3 Lemons; cut in half
1 tablespoon Crab boil
1 lg Onion; chopped
1 Bouquet garni
Salt; to taste
Freshlyground black pepper;
to taste
2 Whole Artichokes
1 cup Chiffonade of baby greens
1 cup Assorted cooked seafood
(oysters; shrimp, bay
scallops, crab meat)
One half cup Herb vinaigrette
2 tablespoon Grated ParmigianoReggiano
cheese

In a pot of water, add the juice of the lemons, crab boil, onions, and
bouquet garni. Season with salt and pepper. Add the artichokes,
flowerside down. Cover with a cloth napkin. This will keep the
artichokes submerged in the water. Cook for 20 to 40 minutes,
depending on size or until the artichokes are tender. Remove from the
heat and shock in an ice bath. With a small spoon remove the furry
choke from the center of the artichoke. Toss the greens with some of
the herb vinaigrette. Season with salt and pepper. Toss the seafood
with the vinaigrette and season with salt and pepper. Stuff the whole
artichoke with the greens and seafood. Garnish with any remaining
vinaigrette, cheese and parsley. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2370 broadcast 04091998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

04181998

Recipe by: Emeril Lagasse

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