Artichoke Cups With Seafood Salad And Herb Vinaigre

Name: Artichoke Cups With Seafood Salad And Herb Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1.
2
For the vinaigrette, whisk lemon juice with white or possibly sherry vinegar, Dijon-style mustard, and garlic clove.
3
Add in parsley and basil and season to taste.
4
Whisk in extra virgin olive oil, set aside.
5
2.
6
Heat 1 inch of water to boiling in a large soup kettle.
7
3.
8
Arrange artichokes, stem side up, in a collapsible steamer basket.
9
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.
10
4.
11
Cold slightly, then hollow each artichoke by taking hold of leaves in
12
center and pulling out as a single clump.
13
Remove choke (hairy material at base of artichoke) with a spoon.
14
Cover and chill.
15
5.
16
Toss shrimp with crabmeat, scallion, and 1/4 c. of vinaigrette.
17
6.
18
Drizzle an additional 2 Tbsp.
19
of vinaigrette onto each artichoke so which each leaf is lightly coated.
20
7.
21
Toss remaining vinaigrette with radicchio and lettuce.
22
8.
23
Arrange a portion of shredded lettuce on each of 4 salad plates, fill
24
each artichoke c. with a portion of seafood salad.
25
Place a filled artichoke on top of each bed of lettuce and serve.
26
Nationality: USA Course: side dish Season:any Method: Combo
27
NOTES : Serves 4 for lunch or possibly as a substantial first course.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: HERB VINAIGRETTE 1 tb fresh lemon juice, 3 Tbsp. white vinegar or possibly sherry vinegar, 1 Tbsp. Dijon mustard, 1 sm clove garlic, chopped, and more.

Yes, Artichoke Cups With Seafood Salad And Herb Vinaigrette Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichoke Cups With Seafood Salad And Herb Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions