Ingredients Jump to Instructions ↓

  1. 3 Lemons - cut in half

  2. 1 tablespoon 15ml Crab boil

  3. 1 tablespoon 15ml Onion - chopped (large)

  4. 1 Bouquet garni

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2 Artichokes

  8. 1 cup 237ml Chiffonade of baby greens

  9. 1 cup 237ml Assorted cooked seafood

  10. (oysters, shrimp, bay scallops, crab meat)

  11. 1/2 cup 118ml Herb vinaigrette

  12. 2 tablespoons 30ml Grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 1 serving.


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