How to make it

  • Pull off dark green outer leaves of artichokes until you reach the pale green heart.
  • Cut 1/2" off top and trim stem end down to the pale green part.
  • Rub artichoke hearts well with lemon and cook in boiling salted water until tender.
  • Drain and pat dry then pull out some of the innermost leaves and spread hearts open slightly.
  • In a bowl combine crabmeat, cream, capers, green pepper, green onion and mustard.
  • In a small skillet heat butter and oil then add shallots and cook 5 minutes.
  • Add wine and cook until mixture is reduced to a glaze then cool slightly and add to crab mixture.
  • Season with salt, pepper and Worcestershire then garnish with minced parsley and lemons.

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  • mark555 9 years ago
    This does sound good; it combines two of my favorite things artichokes and crab. Not a dish I will get to make unfortunately. Finding “baby” artichokes is hard enough but finding them in Kansas is impossible. Makes my mouth water though.
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