Crab Stuffed Artichokes

• 1 pound lump crabmeat
• 4 medium size artichokes, stemmed & trimmed
• 1 tablespoon fresh tarragon
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 4 tablespoons melted butter
• 4 tablespoons grated Reggiano Parmesano cheese, divided
• 4 tablespoons dried bread crumbs, divided
• salt and freshly ground black pepper, to taste
• 2 tablespoons melted butter and lemon wedges for serving

1. Boil artichokes for 20 minutes. Drain and spray with cold water to cool. Allow to stand top side down to drain well. When cool enough to handle, remove chokes. Combine crab, tarragon, garlic, 2 tablespoons lemon juice, 2 tablespoons melted butter, 2 tablespoons cheese and 2 tablespoons bread crumbs, salt and pepper to taste. Divide crab mixture among artichokes. Sprinkle tops with remaining cheese, bread crumbs, and butter. Place in buttered baking dish and bake at 350 for 20 minutes or until tops ware browned. Serve with additional melted butter and lemon wedges. Makes 4 servings.

lump crabmeat, artichokes, tarragon, clove garlic, lemon juice, butter, parmesano cheese, bread crumbs, salt, butter

Taken from www.epicurious.com/recipes/member/views/crab-stuffed-artichokes-50084352 (may not work)