• 1 cup

  water

  see savings

  
• 4 

  lemons, halved

  see savings

  
• 4 

  lemons, juiced

  see savings

  
• 6 

  fresh artichokes

  see savings

  
• 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

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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

  see savings

  

• 1/2 

  tomato, small diced

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•  

  Parsley, chopped

  see savings

  

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.