Emeril's Shrimp and Artichoke Salad

Title:
Emeril's Shrimp and Artichoke Salad

Yield:
4 Servings

Categories:
Morning,
America




Ingredients:





     4    Whole artichokes; cleaned


          -and stem removed


     4    Lemons; cut in half


          Water; to cover


   3/4 c  Extra-virgin olive oil


   1/4 c  Balsamic vinegar


   1/4 c  Chopped fresh mild herbs;


          -see *


     2 ts Minced garlic


          Salt


          Freshly ground black pepper


     4    Dozen peeled and deveined


          -medium shrimp; cooked


     4 c  Chiffonade baby greens


     2 tb Grated Parmesan cheese


     1 tb Chopped parsley


     1    Sprig fresh thyme






 *fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.


 


 In a stock pot, add the artichokes and lemons. Cover with water. Season the


 water with salt and pepper. Bring the liquid to a boil and reduce to a


 simmer. Submerge the artichokes in the water by laying a small cloth towel


 over the artichokes in the pan. Continue to cook for 18 minutes or until


 tender.


 


 Remove the artichokes and place in a bowl of ice water for a couple of


 minutes or until chilled. Drain and pat dry.


 


 In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk


 until incorporated. Season with salt and pepper. Season the artichokes with


 salt and pepper.


 


 Toss the greens and shrimp lightly with the vinaigrette. Season with salt


 and pepper.


 


 Hero: Mound a quarter of the greens and shrimp in the center of each


 artichoke. Garnish the artichokes with the cheese, parsley and thyme


 sprigs.


 


 Yields: 4 servings


 


 MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on


 3/23/98


 


 NOTES : A delicious salad from Emeril Lagasse to welcome spring. Airdate:


 3/20/98:


 Recipe by: Emeril Lagasse


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 23,


 1998