Emeril's Shrimp and Artichoke Salad
| Yield: | 4 Servings |
| Categories: | Morning, American |
| 4 | Whole artichokes; cleaned and stem removed | |
| 4 | Lemons; cut in half | |
| Water; to cover | ||
| 3/4 | c | Extra-virgin olive oil |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Chopped fresh mild herbs; see * |
| 2 | ts | Minced garlic |
| Salt | ||
| Freshly ground black pepper | ||
| 4 | Dozen peeled and deveined medium shrimp; cooked | |
| 4 | c | Chiffonade baby greens |
| 2 | tb | Grated Parmesan cheese |
| 1 | tb | Chopped parsley |
| 1 | Sprig fresh thyme |
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