No real story behind this one - just thought, I like artichokes and I like crab cakes, so why not stuff one into the other? Came out tasty! - aargersi —aargersi
Test Kitchen Notes
This was delicious! I used the giant California artichokes so the stuffing was enough to either fill the center of 2 or fill the center and leaves of one. I opted to fill the centers -- a good choice. The olive oil and white wine made a nice sauce for the leaves -- there was a little on each bite. I couldn't find fresh tarragon so I used marjoram instead, and I used a large scallion instead of a shallot. (When I was growing up, we used to call scallions shallots.) I also added a few dashes of Worcestershire sauce and some lemon to the stuffing. It came together easily and the clean-up wasn't terrible. All in all, a really good lunch. I'm pleased to recommend this as an Editor's Pick! - drbabs —The Editors
- Serves 4 appetizers (sharing)
large shallot - minced - about 3 tbs
small capers (I used lilyput ones)
minced fresh tarragon
seasoned bread crumb, plus 2 tbs for sprinkling
white wine (I used a Chilean Savignon Blanc)
olive oil to drizzle
- Cut the bottoms off the artichokes, as well as the tops. Trim the toughest outer leaves and clip off any remaining pokey things from the leaves. Rub all of the cut surfaces with the juice from one lemon as quickly as possible.
- Steam the artichokes until they are tender, then set them aside to cool.
- Mix together the shallot, mayo, juice from another lemon, capers, tarragon and bread crumb. Grind in some pepper then fold in the lump crabmeat, being careful not to break it up too much.
- Heat the oven to 350. Scoop the innermost leaves and the choke out of the artichokes. Pull the leaves apart a bit to loosen them up. Fill the middle space with the crab mixture, then stuff the remaining crab down in amongst the leaves as much as you can until it is used up.
- Put the wine in a 9x9 pyrex (or other baking dish that will hold them snugly) then put the artichokes in. Sprinkle the 2 tbs of bread crumb on top, then drizzle each with olive oil, about 2 tbs per artichoke. Squeeze the juice from the remaining lemon over top.
- Bake them for 15 minutes, then baste them with the wine in the pan, using most of it up - it will soak into the bread crumb. Continue baking until the are nice and crisp and brown on top.
- I served these by setting them in the middle of the table, handing out forks and knives and a leaf shuck bowl, and letting everyone have at them!