Ingredients

6 lg Artichokes; trimmed
2 Lemons; halved
4 Bay leaves
1 tb Salt
1/2 lb Large shrimp - (abt 16);
-boiled, cooled,
-- and peeled
1/2 lb Lump crabmeat - (abt 1 cup);
- picked over
1/2 lb Boiled, peeled crawfish
-tails; (abt 1 cup)
2 c Bibb lettuce
2 c Shredded radicchio
1 c Homemade or prepared herb
-vinaigret
Freshly-ground black pepper;
- to taste

Instructions

In a large, nonreactive pot bring 6 quarts of water to a boil and add
artichokes. Squeeze juice from lemon halves into water, then add peels
along with bay leaves and salt. Cover, reduce heat to simmering and cook
until artichokes are tender, and base can be pierced with tip of a knife,
about 25 minutes. Drain artichokes. When artichoke is cool enough to
handle, trim stem from base, to make bottom flat. Cut off 1-inch of leaves
from top. Placing artichoke on its base, spread apart outer leaves and
carefully removeand discard center section and fuzzy choke, leaving outer
leaves intact. In a bowl combine seafood, lettuce, radicchio and
vinaigrette. Season to taste with salt and pepper and toss well. Using a
slotted spoon, fill each artichoke cup with about 1 cup of seafood salad.
To serve, drizzle some ofremaining vinaigrette over artichokes.
This recipe yields 6 servings.