Blanching Artichokes And Removing The Heart

Recipe Ingredients

3		Lemons - cut in half
1 tablespoon	15ml	Crab boil
1 tablespoon	15ml	Onion - chopped (large)
1		Bouquet garni
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Artichokes
1 cup	237ml	Chiffonade of baby greens
1 cup	237ml	Assorted cooked seafood
		(oysters, shrimp, bay scallops, crab meat)
1/2 cup	118ml	Herb vinaigrette
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese

Recipe Instructions

In a pot of water, add the juice of the lemons, crab boil, onions, and bouquet garni. Season with salt and pepper. Add the artichokes, flower-side down. Cover with a cloth napkin. This will keep the artichokes submerged in the water. Cook for 20 to 40 minutes, depending on size or until the artichokes are tender. Remove from the heat and shock in an ice bath. With a small spoon remove the furry choke from the center of the artichoke.

Toss the greens with some of the herb vinaigrette. Season with salt and pepper. Toss the seafood with the vinaigrette and season with salt and pepper. Stuff the whole artichoke with the greens and seafood. Garnish with any remaining vinaigrette, cheese and parsley.

This recipe yields 1 serving.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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