Blanching Artichokes and Removing the Heart

1 serving
  • 3 lemons, cut in half
  • 1 tablespoon crab boil
  • 1 large onion, chopped
  • Bouquet garni
  • Salt and pepper
  • 2 whole artichokes
  • 1 cup chiffonade of baby greens
  • 1 cup assorted cooked seafood (oysters, shrimp, bay scallops, and crab meat)
  • 1/2 cup herb vinaigrette
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 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. 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.

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