Crab Stuffed Artichokes

• 2 large artichokes
• 3 lemons
• 1 large shallot - minced - about 3 tbs
• 2 tablespoons mayonaise
• 2 tablespoons small capers (I used lilyput ones)
• 2 tablespoons minced fresh tarragon
• 1/4 cup seasoned bread crumb, plus 2 tbs for sprinkling
• 1/2 pound lump crabmeat
• 1/2 cup white wine (I used a Chilean Savignon Blanc)
• pepper
• olive oil to drizzle

1. 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.
2. Steam the artichokes until they are tender, then set them aside to cool.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!

artichokes, lemons, shallot, mayonaise, capers, tarragon, bread, lump crabmeat, white wine, pepper, olive oil

Taken from food52.com/recipes/4382-crab-stuffed-artichokes (may not work)