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Ingredientes
- HERB VINAIGRETTE 1 tb fresh lemon juice
- 3 Tbsp. white vinegar or possibly sherry vinegar
- 1 Tbsp. Dijon mustard
- 1 sm clove garlic, chopped
- 2 Tbsp. chopped parsley
- 2 Tbsp. shredded basil salt and pepper
- 2/3 c. virgin extra virgin olive oil
- 4 whl artichokes, stemmed, top third of each leaf trimmed off
- 1/2 lb medium shrimp, cooked and peeled
- 1 x scallion, chopped
- 1 1/2 c. radicchio, shredded
- 1 1/2 c. bibb lettuce, shredded
Direcciones
- 1. For the vinaigrette, whisk lemon juice with white or possibly sherry vinegar, Dijon-style mustard, and garlic clove. Add in parsley and basil and season to taste. Whisk in extra virgin 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 medium-high heat till artichoke base is easily pierced with the tip of a knife, 30 to 40 min.
- 4. Cold 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 chill.
- 5. Toss shrimp with crabmeat, scallion, and 1/4 c. of vinaigrette.
- 6. Drizzle an additional 2 Tbsp. of vinaigrette onto each artichoke so which 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 c. with a portion of seafood salad. Place a filled artichoke on top of each bed of lettuce and serve.
- Nationality: USA Course: side dish Season:any Method: Combo
- NOTES : Serves 4 for lunch or possibly as a substantial first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 330 | 79% |
| Total Fat 37.39g | 47% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 162mg | 7% |
| Potassium 356mg | 10% |
| Total Carbs 8.1g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.88g | 1% |
| Protein 13.63g | 22% |
