Artichoke Seafood Salad Recipe

1. 1

   In a large, nonreactive pot bring 6 qts of water to a boil and add in artichokes.

2. 2

   Squeeze juice from lemon halves into water, then add in peels along with bay leaves and salt.

3. 3

   Cover, reduce heat to simmering and cook till artichokes are tender, and base can be pierced with tip of a knife, about 25 min.

4. 4

   Drain artichokes.

5. 5

   When artichoke is cold sufficient to handle, trim stem from base, to make bottom flat.

6. 6

   Cut off 1-inch of leaves from top.

7. 7

   Placing artichoke on its base, spread apart outer leaves and carefully remove and throw away center section and fuzzy choke, leaving outer leaves intact.

8. 8

   In a bowl combine seafood, lettuce, radicchio and vinaigrette.

9. 9

   Season to taste with salt and pepper and toss well.

10. 10

    Using a slotted spoon, fill each artichoke c. with about 1 c. of seafood salad.

11. 11

    To serve, drizzle some of remaining vinaigrette over artichokes.

12. 12

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.