Crab Stuffed Artichokes
From PongoUSA 11 years ago
- 45 min. to make
- Serves 4
I had some leftover, not baked crab cake mix and some nice globe artichokes in the fridge, so why not combine those two ? It turned out to be a great idea, the dish looked gorgeous, was not to much work and definitely yummy :)
Ingredients
- 1/2 recipecrab-cakes.html">Dungeness Crab Cakes shopping list
- 4 globe artichokes shopping list
- 1 lemon shopping list
baking
- 2 tb panko breadcrumbs shopping list
- 2 tb parmesan, grated shopping list
- 2 tb olive oil shopping list
- 1 cup white wine, dry shopping list
- 1 cup water shopping list
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
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
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