Artichoke And Fennel Ravioli With Tomato-fennel Sauce Recipe

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• 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

• 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.
• Enjoy the Artichoke And Fennel Ravioli with Tomato-Fennel Sauce recipe

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Main Dish / Pork

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