Artichoke Cups With Seafood Salad And Herb Vinaigrette Recipe

• HERB VINAIGRETTE 1 tb fresh lemon juice
• 3 Tbsp. white vinegar or possibly sherry vinegar
• 1 Tbsp. Dijon mustard
• 1 sm clove garlic, chopped
• 2 Tbsp. chopped parsley
• 2 Tbsp. shredded basil salt and pepper
• 2/3 c. virgin extra virgin olive oil
• 4 whl artichokes, stemmed, top third of each leaf trimmed off
• 1/2 lb medium shrimp, cooked and peeled
• 1 x scallion, chopped
• 1 1/2 c. radicchio, shredded
• 1 1/2 c. bibb lettuce, shredded

Directions