Baked Artichokes With Crab And Sourdough Stuffing Recipe
- 6 Tbsp. butter - (3/4 stick)
- 1 c. finely-minced red bell pepper
- 3/4 c. finely-minced onion
- 2 x celery stalks finely minced
- 8 x garlic cloves chopped
- 3 c. fresh breadcrumbs made from crustless sourdough bread
- 8 ounce crabmeat Salt to taste Freshly-grnd black pepper to taste
- 4 lrg artichokes - (abt 1 lb ea)
- Heat butter in heavy medium skillet over medium heat.
- Add in bell pepper, onion, celery and garlic.
- Saute/fry till onion is translucent/soft, about 6 min.
- Transfer to large bowl and cold completely.
- Fold in breadcrumbs and crabmeat.
- Season stuffing with salt and pepper.
- (Can be made 1 day ahead.
- Cover and chill.)
- Preheat oven to 375 degrees.
- Cut off top third of each artichoke; throw away.
- Cut off stem.
- Pull out yellow and small purple-tipped leaves from center.
- Using melon baller, scoop out fibrous choke.
- Gently pull leaves outward from center till leaves open slightly.
- Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly.
- Place artichokes in 13- by 9- by 2-inch baking dish.
- Add in sufficient water to come 3/4 inch up sides of dish.
- Cover with foil.
- Bake artichokes till outer leaf pulls away easily, about 1 hour 15 min.
- This recipe yields 4 servings.
- Comments: Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California.
- As "ethnic" fare, artichokes took their time catching on outside the Golden brown State.
- They finally did in the thirties and became something of a fad.
- Artichokes were not limited to the vegetable course, either.
- Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entree.
butter, red bell pepper, onion, celery, garlic, fresh breadcrumbs made, salt, artichokes
Taken from cookeatshare.com/recipes/baked-artichokes-with-crab-and-sourdough-stuffing-73946 (may not work)