Ingredients

How to make it

  • Prepare the artichokes : Cut of stem, so the artichokes can sit in a baking form. Break of the first layer of outer leaves, cut the top about 3/4 of an inch. Cut off the tips of the remaining outer leaves with scissors. With your fingers, pry open the artichoke from the top and push and wiggle the leaves so you can reach the bottom. With a spoon or melon baller scrape out the spiky, violet leaves and the hay. Rub the entire artichoke with the lemon, so it won't turn black. With your fingers or a spoon, press a 1/4 of the crabcake mix in the middle opening and between some of the leaves, sit artichoke in the baking form. Repeat with the remaining chokes.
  • Pour wine and water in the baking form. Cover form tightly with tin foil and bake for 45 min or until tender @ 350 F. Remove the tin foil, mix the panko breadcrumbs and parmesan, divide evenly over the artichokes. Drizzle with olive oil, and broil for a couple minutes, so the top of the artichokes gets nicely browned and crispy. Serve with some aioli and crusty bread

Reviews & Comments 3

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  • notyourmomma 2 years ago
    Oh, you are killing me with this recipe!! Awesome. Love my artichokes.
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  • NPMarie 2 years ago
    Hi Ralph..This is such a beautiful post! .I was wondering if you had a favorite recipe for crab cakes? Thanks:) Marie
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  • chuckieb 2 years ago
    Oh Wow! Why not combine the two indeed? That looks amazing. I have only tried an artichoke once and didn't really know what I was doing. Was close to Castroville our last trip and really wanted to pop in and order one in a restaurant that specializes but didn't get a chance. Gorgeous post!
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