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Ingredients
- 3 x Lemons cut in half
- 1 Tbsp. Crab boil
- 1 lrg Onion minced
- 1 x Bouquet garni Salt to taste Freshly-grnd black pepper to taste
- 2 whl Artichokes
- 1 c. Chiffonade of baby greens
- 1 c. Assorted cooked seafood (oysters, shrimp, bay scallops, crab meat)
- 1/2 c. Herb vinaigrette
- 2 Tbsp. Grated Parmigiano-Reggiano cheese
Directions
- In a pot of water, add in the juice of the lemons, crab boil, onions, and bouquet garni. Season with salt and pepper. Add in the artichokes, flower-side down. Cover with a cloth napkin. This will keep the artichokes submerged in the water. Cook for 20 to 40 min, depending on size or possibly till 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.
- 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.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 132 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 599mg | 17% |
| Total Carbs 32.68g | 9% |
| Dietary Fiber 13.1g | 44% |
| Sugars 8.98g | 6% |
| Protein 5.27g | 8% |
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