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Ingredients

• 6 large artichokes, trimmed
• 2 lemons, halved
• 4 bay leaves
• 1 tablespoon salt
• 1/2 pound large shrimp, boiled, cooled and peeled (about 16)
• 1/2 pound lump crabmeat, picked over for shells and cartilage (about 1 cup)
• 1/2 pound boiled, peeled crawfish tails (about 1 cup)
• 2 cups Bibb lettuce
• 2 cups shredded radicchio
• 1 cup homemade or prepared herb vinaigrette
• Freshly-ground black pepper

Description

Artichoke Seafood Salad

Emerils