Crab Stuffed Artichokes

Recipe courtesy Danielle Arigoni

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Rated 5 stars out of 5
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  • Read 4 Reviews
Total Time:
1 hr 30 min
Prep
30 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 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

Directions

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.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 4 reviews

  • on November 19, 2007

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    This was a very easy dish to prepare...looked fantastic - smelled awesome but when tasting it - - all I tasted was mayo so it was a bit disappointing..... I'l keep on trying to find a recipe that allows me to taste the artichoke & crab over the "sub" ingredients...

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  • on October 17, 2006

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    I changed it just a bit, I added shredded parmesean cheese to the mix, a little dill and garlic salt seasoning. I would maybe cook the artichokes a bit less prior to stuffing so they are a bit stiffer and the stuffing can be wedged into the artichokes between the leaves as well as the center. I just ate with a fork and enjoyed every moment. It was wonderful in flavor overall! Will make again.

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  • on April 07, 2005

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    This was wonderfull. Since it is crab season on the West coast I was able to use freash dungeness crab. The filling was sweet and not too rich.

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