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.
