Recipe - Emerils Shrimp And Artichoke Salad

4 Whole artichokes; cleaned
and stem removed
4 Lemons; cut in half
Water; to cover
Three fourths cup Extravirgin olive oil
One fourth cup Balsamic vinegar
One fourth cup Chopped fresh mild herbs;
see *
2 teaspoon Minced garlic
Salt
Freshly ground black pepper
4 Dozen peeled and deveined
medium shrimp; cooked
4 cup Chiffonade baby greens
2 tablespoon Grated Parmesan cheese
1 tablespoon Chopped parsley
1 Sprig fresh thyme

*fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.

In a stock pot, add the artichokes and lemons. Cover with water. Season the
water with salt and pepper. Bring the liquid to a boil and reduce to a
simmer. Submerge the artichokes in the water by laying a small cloth towel
over the artichokes in the pan. Continue to cook for 18 minutes or until
tender.

Remove the artichokes and place in a bowl of ice water for a couple of
minutes or until chilled. Drain and pat dry.

In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk
until incorporated. Season with salt and pepper. Season the artichokes with
salt and pepper.

Toss the greens and shrimp lightly with the vinaigrette. Season with salt
and pepper.

Hero: Mound a quarter of the greens and shrimp in the center of each
artichoke. Garnish the artichokes with the cheese, parsley and thyme
sprigs.

Yields: 4 servings

MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on
3/23/98

NOTES : A delicious salad from Emeril Lagasse to welcome spring. Airdate:
3/20/98:
Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998