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Categories:
artichokes salt lemon juice olive oil butter flour onion parsley cream white wine white pepper fresh crabmeat
Viewed: 1 - Published at: 3 years agoIngredients
- 4 whole artichokes
- 5 Tbsp. salt
- 3 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/2 c. butter
- 1/2 c. flour
- 1/2 c. onion, grated
- 2 Tbsp. parsley, chopped
- 2 c. cream
- 3/4 c. dry white wine
- 1 tsp. white pepper
- 1 lb. fresh crabmeat
Method
- Remove stems and tough outer leaves from artichokes.
- Use scissors to trim the sharp tips remaining on the artichoke leaves. Stand artichokes upright in deep saucepan large enough to hold them snugly.
- Add 4 tablespoons salt, 1 tablespoon lemon juice and the olive oil to 2 to 3-inches of water.
- Cover and boil gently 45 minutes until tender or until the base can be pierced with a fork. Lift out the cooked artichokes.
- Hold the bottom and press each artichoke firmly on your work surface to loosen the leaves. Leave them upside-down to drain on paper towels.
