Lobster-Stuffed Chokes

• 4 large artichokes
• 1 lemon, cut in half
• 1/4 C. butter
• 2 shallots, finely chopped
• 8 oz. raw lobster meat, coarsely chopped
• 8 oz. cream cheese
• 8 oz. sour cream
• 8 oz. shredded parmesan, separated
• 1/4 C. dry marsala or sherry
• 1 Tbsp. white Worchestershire sauce
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 Tbsp. essence of Emeril

1. Trim artichokes: Remove all but 1/2 inch of stem, and remove 1/2 inch from top. Rub cut portions of artichoke with one half of the lemon.
2. Bring 3 inches of salted water to rolling boil in large pot. Add artichokes. Cover and simmer 30 minutes or until outer leaves pull off easily.
3. Saute shallots in butter in saucepan over medium-high heat for 2 to 3 minutes. Add chopped raw lobster meat and cook for another 2 minutes or until shellfish turns opaque. Turn heat to medium and add cream cheese, sour cream, and 4 oz. parmesan. Stir until melted and incorporated into seafood.
4. Remove saucepan from heat. Add juice from half a lemon, marsala, white Worchestershire, garlic powder, salt, pepper, and essence.
5. Remove artichokes from boiling water when tender. Invert to drain. Cool for 15 to 30 minutes. When cool, gently separate leaves from center, remove inner underdeveloped leaves, and carefully scrape out choke with a spoon.
6. Set artichokes upright in ovenproof glass baking dish. Spoon lobster mixture into center. Sprinkle with remaining parmesan. Place on middle rack of oven and broil for 3 to 4 minutes or until top is golden brown.

artichokes, lemon, ubc, shallots, lobster meat, cream cheese, sour cream, parmesan, ubc, worchestershire sauce, garlic powder, salt, ubc

Taken from www.epicurious.com/recipes/member/views/lobster-stuffed-chokes-1201878 (may not work)