Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Artichoke Seafood Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
6 Artichokes, trimmed
2 Lemons, halved
4 Bay leaves
1 Tablespoon(s) Salt
1/2 Pound(s) Large shrimp -, abt 16
boiled cooled
and peeled
1/2 Pound(s) Lump crabmeat -, abt 1 cup
picked over
1/2 Pound(s) Boiled, peeled crawfish
tails abt 1 cup
2 Cup(s) Bibb lettuce
2 Cup(s) Shredded radicchio
1 Cup(s) Homemade or prepared herb
vinaigrette
Freshly-ground black pepper
to taste
Directions:
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. This recipe yields 6 servings. Recipe
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 Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1166.7mg
Potassium: 96.5mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g


Scale this recipe to Servings [?]