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Ingredients for Artichokes
1 ½ cups water
4 lemons, halved
4 lemons, juiced
6 fresh artichokes
1 cup olive oil
1 cup dry white wine
¾ cup finely chopped onion
¼ teaspoon black peppercorns
4 fresh thyme sprigs
5 fresh rosemary sprigs
3 bay leaves
Ingredients for Crab Stuffing
1½ cups butter
3 medium onions, finely chopped
1½ cups finely chopped shallots
6 coarse white bread crumbs dampened with oyster stock
6 bay leaves
1½ tsps salt
1½ tsps black pepper
1½ pounds crab meat
3 tbsp chopped parsley
Ingredients for Garnish
½ tomato, small diced
½ cup fresh parmesan
Instructions In a large pot, combine the water with 4 lemon halves and lemon juice.
Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top ¼ of the leaves.
Drop the artichokes immediately into the lemon infused stock.
Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves.
Bring to a simmer over high heat, reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes.
Let the artichokes cool.
In a large skillet over medium heat, melt butter, sauté onion and shallots until tender.
Add dampened bread crumbs and continue cooking 5 minutes.
Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly.
Remove skillet from heat.
Remove bay leaves.
Then place steamed artichokes on a cutting board and slice in half with a serrated knife.
Scoop out the choke with a spoon.
Fill each with approximately ½ cup crab stuffing depending on the size of the artichoke.
Arrange artichokes in a baking dish and bake 30 minutes at 350 degrees F or until golden brown.
To serve garnish with parmesan cheese, diced tomato, and parsley sprigs.