Artichoke Seafood Salad
Servings:
6 persons
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
1/2 lb large shrimp, boiled, cooled, and peeled
1/2 lb lump crabmeat, picked over
1/2 lb boiled, peeled crawfish tails
1 tbsp salt
2 cup lettuce
2 cup shredded radicchio
1 cup homemade or prepared herb vinaigret
6 large artichokes, trimmed
2 lemons, halved
4 bay leaves
freshly ground black pepper; to taste
STEP BY STEP:
In a large, nonreactive pot bring 6 quarts of water to a boil and add
artichokes
Squeeze juice from lemon halves into water, then add peels along with
bay leaves and salt
Cover, reduce heat to simmering and cook until artichokes are tender,
and base can be pierced with tip of a knife, about 25 minutes
Drain artichokes. When artichoke is cool enough to handle, trim stem
from base, to make bottom flat
Cut off 1-inch of leaves from top. Placing artichoke on its base, spread
apart outer leaves and carefully removeand discard center section and
fuzzy choke, leaving outer leaves intact
In a bowl combine seafood, lettuce, radicchio and vinaigrette. Season to
taste with salt and pepper and toss well
Using a slotted spoon, fill each artichoke cup with about 1 cup of
seafood salad
To serve, drizzle some ofremaining vinaigrette over artichokes.
