Crab-Stuffed Artichokes

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.

Recipe from The Food Channel
Crab-Stuffed Artichokes
SERVINGS
12
PREP TIME
30 mins
TOTAL TIME
1 hr 30 mins
by 4  people
add your rating
add a comment
Ingredients
    INGREDIENTS FOR ARTICHOKES:
    • 1 cup water
    • 4 lemons, halved
    • 4 lemons, juiced
    • 6 fresh artichokes
    • 1 cup olive oil
    • 1 cup dry white wine
    • 3/4 cup finely chopped onion
    • 1/4 teaspoon black peppercorns
    • 5 fresh thyme sprigs
    • 6 fresh rosemary sprigs
    • 4 bay leaves
    INGREDIENTS FOR CRAB STUFFING:
    • 1 1/2 cups butter
    • 3 medium onions, finely chopped
    • 1 1/2 cups finely chopped shallots
    • 6 coarse white bread crumbs dampened with oyster or fish stock
    • 6 bay leaves
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons black pepper
    • Dash cayenne
    • 1 1/2 pounds crab meat
    • 3 tablespoons chopped parsley
    TO GARNISH:
    • 1/2 tomato, small diced
    • Parsley, chopped
    Related Video
    What is Aioli--Counter Intelligence

    Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

    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.
    Comments
    Back to Top