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  • Emeril's Shrimp And Artichoke Salad

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    Emeril's Shrimp And Artichoke Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 whl artichokes, cleaned and stem removed
    • 4 x Lemons, cut in half Water, to cover
    • 3/4 c. Extra-virgin extra virgin olive oil
    • 1/4 c. Balsamic vinegar
    • 1/4 c. Minced fresh mild herbs, see *
    • 2 tsp Chopped garlic Salt Freshly grnd black pepper
    • 4 doz peeled and deveined medium shrimp, cooked
    • 4 c. Chiffonade baby greens
    • 2 Tbsp. Grated Parmesan cheese
    • 1 Tbsp. Minced parsley
    • 1 sprg fresh thyme

    Directions

    1. *Fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.
    2. In a stock pot, add in 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 min or possibly till tender.
    3. Remove the artichokes and place in a bowl of ice water for a couple of min or possibly till chilled. Drain and pat dry.
    4. In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk till incorporated. Season with salt and pepper. Season the artichokes with salt and pepper.
    5. Toss the greens and shrimp lightly with the vinaigrette. Season with salt and pepper.
    6. 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.
    7. Yields: 4 servings

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