Crab-Stuffed Artichokes
Recipe from The Food Channel

Crab-stuffed artichokes are a cherished and longstanding New Orleans tradition, served in many of the fine restaurants in the French Quarter and Garden District. Exquisite in both presentation and flavor.



by 4  people


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Servings: 12
Prep Time: 30 mins
Total Time: 1 hr 30 mins
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Ingredients
    INGREDIENTS FOR ARTICHOKES:
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      1   cup 
      water
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      4   
      lemons, halved
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      4   
      lemons, juiced
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      6   
      fresh artichokes
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      1   cup 
      olive oil
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      1   cup 
      dry white wine
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      3/4  cup 
      finely chopped onion
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      1/4  teaspoon 
      black peppercorns
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      5   
      fresh thyme sprigs
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      6   
      fresh rosemary sprigs
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      4   
      bay leaves
    INGREDIENTS FOR CRAB STUFFING:
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      1 1/2  cups 
      butter
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      3   
      medium onions, finely chopped
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      1 1/2  cups 
      finely chopped shallots
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      6   
      coarse white bread crumbs dampened with oyster or fish stock
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      6   
      bay leaves
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      1 1/2  teaspoons 
      salt
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      1 1/2  teaspoons 
      black pepper
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      Dash cayenne
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      1 1/2  pounds 
      crab meat
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      3   tablespoons 
      chopped parsley
    TO GARNISH:
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      1/2  
      tomato, small diced
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      Parsley, chopped

    Directions
    1.
    PREPARATION OF ARTICHOKES: In a large pot, combine the water with 4 lemon halves and lemon juice.
    2.
    Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top 1/4 of the leaves. Drop the artichokes immediately into the lemon infused stock.
    3.
    Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves. Bring to a simmer over high heat, reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
    4.
    PREPARATION FOR CRAB STUFFING: In a large skillet over medium heat, melt butter, saute onion and shallots until tender. Add dampened bread crumbs and continue cooking 5 minutes. Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly.
    5.
    Remove skillet from heat. Remove bay leaves.
    6.
    Place steamed artichokes on a cutting board and slice in half with a serrated knife. Scoop out the choke with a spoon and discard. Fill each with approximately 1/2 cup crab stuffing depending on the size of the artichoke. Arrange artichokes in a baking dish and bake 30 minutes at 350 degrees F or until golden brown.
    7.
    To serve; top each artichoke with 2 tablespoons hollandaise sauce and garnish with tomato and parsley.
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