Artichoke Cups with Seafood Salad

Name: Artichoke Cups with Seafood Salad
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: Mezza of Octopus; 1 Calamari; 500 g of Mussels; 150 g of Shrimp; 1 Lemon Juice; Extra Virgin Olive Oil; Salt; Parsley; 8 Artichokes; 1 Lemon

Artichoke Cups with Seafood Salad are a tasty, refined appetizer, perfect for a seafood Christmas menu.

Recipe Artichoke Cups with Seafood Salad

Difficulty Medium
Preparation 30 minutes
Cooking 1 hour
Servings for 8 people

Christmas appetizers are the recipes that, more than any others, let you give free rein to your imagination: refined and elegant yet clearly festive, they simply can’t be missing from the holiday table. These Artichoke Cups with Seafood Salad, for example, are beautiful to look at, and their refined flavor makes them ideal even for the most formal Christmas dinners.

To make the Artichoke Cups with Seafood Salad Recipe, you’ll first need to make the Seafood Salad and then clean the artichokes. Since you don’t need a large amount of seafood salad, you can use what’s left the next day or to make other treats.

Among the seafood appetizers perfect for the holidays, you can’t miss the Crostini with Salmon and Capers and the Canapés with Salmon Mousse, or be tempted by one of our Best Christmas Appetizers with Salmon.

Ingredients for 8 people

For the seafood salad:
1/2 of Octopus
1 Calamari
500 g of Mussels
150 g of Shrimp
1 Lemon Juice
Extra Virgin Olive Oil to taste
Salt to taste
Parsley to taste
For the artichokes:
8 Artichokes
1 Lemon

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Method

To make the Artichoke Cups with Seafood Salad, start with the seafood salad. Clean the squid by removing the internal cartilage: simply slip two fingers into the body and pull. Remove the fins and the skin with the help of a knife: once you’ve lifted it at one point, you’ll be able to peel them without much trouble. Rinse them under running water and blanch them for 15 minutes.
Now clean the octopus, using a knife to remove the eyes and the beak in the center of the tentacles. Boil it in boiling water for 40 minutes.
Now move on to the mussels. After leaving them in cold water for 30 minutes to purge, transfer them to a large pan with a tablespoon of oil. Cover and let them open over medium heat for the next 3 minutes.
Clean the shrimp as well by removing the heads. Heat a drizzle of oil in a pan and cook them for 3 minutes, until they turn their characteristic pink. Then remove the shells and the black vein.
Finally, move on to the artichokes. After cutting off the stem and the outer leaves, remove the tips and the center, hollowing them out with the special tool or a spoon. You should end up with a cavity large enough to hold the seafood. Transfer them to a bowl full of water to which you’ve added the juice of a lemon.
Blanch them in lightly salted water for 10 minutes, drain them and arrange them on a serving platter.
Now cut the octopus and squid into not-too-large pieces and mix them with the shelled mussels and the shrimp. Dress with parsley, lemon juice, salt and oil, and spoon everything into the artichokes. Keep them in the fridge until it’s time to serve them. Finally, remember to download our App with exclusive content and fewer ads!