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Crab Stuffed ArtichokesAppetizers & Beverages
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Submitted by Daniel Cheramie
on Sunday, May 04, 2008
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| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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The artichoke is a member of the flowering thistle family brought to America by the Italians in 1800. The flower is a beautiful hue of purple.
Marylin Monroe was Ms Artichoke Queen in 1949. The contest was held in Castroville, California. They have self-proclaimed themselves as the artichoke capital of the world. Cynara of Greek Mytholgy was turned into an artichoke for life. The story goes like this - Jupiter fell for a woman he turned into Goddess Cynara. When she wanted to return to earth he sent her back as an artichoke for eternity.
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| Ingredients |
| 2 tbsp olive oil |
6 jumbo artichokes |
| 1 cup mayonnaise |
1/4 cup mayonnaise |
| 1/4 tsp Worcestershire sauce |
1/4 tsp fine salt |
| 1/4 tsp fresh black pepper |
1/4 cup bread crumbs, dried |
| 1/2 tsp tarragon, dried |
2 tbsp chopped scallions |
| 2 tbsp chopped parsley leaves |
2 tsp grated lemon zest |
| 1 cup crabmeat |
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| | | Directions | Lightly oil baking sheet with olive oil and place in the oven to preheat.
Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears. In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
Preheat oven to 400 degrees F. In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil. Bake stuffed artichokes for 20 minutes, or until tops are lightly browned. Serve immediately.
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