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Receta Artichoke Cups With Seafood Salad And Herb Vinaigrette

by Global Cookbook

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
5. center and pulling out as a single clump. Remove choke (hairy material at base of artichoke) with a spoon. Cover and chill.
6. Toss shrimp with crabmeat, scallion, and 1/4 c. of vinaigrette.
7. Drizzle an additional 2 Tbsp. of vinaigrette onto each artichoke so which each leaf is lightly coated.
8. Toss remaining vinaigrette with radicchio and lettuce.
9. Arrange a portion of shredded lettuce on each of 4 salad plates, fill
10. each artichoke c. with a portion of seafood salad. Place a filled artichoke on top of each bed of lettuce and serve.
11. Nationality: USA Course: side dish Season:any Method: Combo
12. NOTES : Serves 4 for lunch or possibly as a substantial first course.

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