Recipe

Artichoke And Fennel Ravioli With Tomato-fennel Sauce Recipe

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Ingredients

1/2 lb Fresh crabmeat; picked for cartilage
Creole Spice uping
Cayenne
Salt
1 tb sliced parsley
1 tb Vegetable oil
2 c Remoulade sauce; recipe follows
Salt
Bay leaf
3 1/4 c Flour
1/2 c sliced onions
1 ds Worcestershire sauce
1 Lemon; halved
1 ts sliced garlic
1/2 ts Liquid crab boil
3 Eggs; beaten
1 1/2 c Milk
1 ds Crystal hot sauce
Solid vegetable shortening for deep frying
2 ts Baking powder
2 Whole artichokes

Directions

Step #1 Trim off the stems & thorny tips of the artichoke.
Step #2 Put them in a deep pot & cover with water.
Step #3 Add salt, lemon halves, bay leaf, and crab boil.
Step #4 Bring to a boil over high heat.
Step #5 Reduce to medium heat and simmer until tender.
Step #6 Remove & drain.
Step #7 Cool slightly & remove the fuzzy choke from the center.
Step #8 Remove the leaves to expose the heart.
Step #9 Slice thinly & set aside.
Step #10 Heat the oil in a skillet over medium-high heat.
Step #11 Add the onions.
Step #12 Spice up this with salt & cayenne.
Step #13 Saute the onions until soft, about 2 to 3 mins.
Step #14 Add the thinly sliced artichokes & the garlic.
Step #15 Spice up with salt & cayenne.
Step #16 Saute for 1 min.
Step #17 Add the crabmeat & saute for another min.
Step #18 Remove & set aside to cool.
Step #19 Make a batter by combining the eggs, milk, & baking powder in a mixing bowl.
Step #20 Mix well.
Step #21 Add the flour, 1/4 c at a time, beating and incorporating until all of the flour is used & the batter is smooth.
Step #22 Spice up this with salt, cayenne, Worcestershire sauce & hot sauce.
Step #23 Mix well.
Step #24 stir in the the parsley.
Step #25 Add the artichoke & crab mixture to the batter & fold to mix.
Step #26 Heat the shortening to 360 degrees F.
Step #27 Drop the batter, a heaping tbsp at a time, into the hot oil.
Step #28 When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
Step #29 Remove & drain on paper towels.
Step #30 Sprinkle top the beignets with Creole Spice uping.
Step #31 serve this with the Remoulade.
Step #32 Yield: about 2 dozen Recipe Courtesy of Emeril Lagasse, 1999.
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Artichoke And Fennel Ravioli With Tomato-fennel Sauce Recipe

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