Artichoke Seafood Salad

Recipe Ingredients

6		Artichokes - trimmed (large)
2		Lemons - halved
4		Bay leaves
1 tablespoon	15ml	Salt
1/2 lb	227g / 8oz	Large shrimp - (abt 16) - boiled, cooled, and peeled
1/2 lb	227g / 8oz	Lump crabmeat - (abt 1 cup) - picked over
1/2 lb	227g / 8oz	Boiled, peeled crawfish tails - (abt 1 cup)
2 cups	474ml	Bibb lettuce
2 cups	474ml	Shredded radicchio
1 cup	237ml	Homemade or prepared herb vinaigrette
		Freshly-ground black pepper - to taste

Recipe Instructions

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 remove and 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 of remaining vinaigrette over artichokes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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