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Categories:
olive oil jumbo artichokes mayonnaise Worcestershire sauce salt black pepper bread crumbs tarragon scallions parsley lemon juice lemon zest crabmeat
Viewed: 54 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 6 jumbo artichokes
- 1 cup mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon fine salt
- 1/4 fresh black pepper
- 1/4 cup bread crumbs, dried
- 1/2 teaspoon tarragon, dried
- 2 tablespoons chopped scallions
- 2 tablespoons chopped parsley leaves
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 cup crabmeat
Method
- Lightly oil baking sheet with olive oil and place in the oven to preheat.
- Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem.
- Trim the sharp tips off the remaining leaves with kitchen shears.
- In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves.
- Remove from pan and let cool.
- Preheat oven to 400 degrees F.
- In medium mixing bowl, mix mayonnaise and Worcestershire sauce.
- When smooth, season with salt and pepper, to taste.
- Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
- Remove leaves from cooled artichokes, and scoop out choke inside.
- Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
- Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
- Serve immediately.
