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1.
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For the vinaigrette, whisk lemon juice with white or possibly sherry vinegar, Dijon-style mustard, and garlic clove.
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Add in parsley and basil and season to taste.
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Whisk in extra virgin olive oil, set aside.
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2.
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Heat 1 inch of water to boiling in a large soup kettle.
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3.
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Arrange artichokes, stem side up, in a collapsible steamer basket.
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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.
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4.
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Cold slightly, then hollow each artichoke by taking hold of leaves in
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center and pulling out as a single clump.
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Remove choke (hairy material at base of artichoke) with a spoon.
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Cover and chill.
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5.
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Toss shrimp with crabmeat, scallion, and 1/4 c. of vinaigrette.
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6.
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Drizzle an additional 2 Tbsp.
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of vinaigrette onto each artichoke so which each leaf is lightly coated.
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7.
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Toss remaining vinaigrette with radicchio and lettuce.
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8.
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Arrange a portion of shredded lettuce on each of 4 salad plates, fill
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each artichoke c. with a portion of seafood salad.
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Place a filled artichoke on top of each bed of lettuce and serve.
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Nationality: USA Course: side dish Season:any Method: Combo
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NOTES : Serves 4 for lunch or possibly as a substantial first course.
