Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 artichokes
  • 2 white onions
  • 6 cloves garlic, peeled
  • 2 shallots, peeled
  • 2 green bell peppers
  • 2 red bell peppers
  • 4 celery stalks
  • 2 pounds Dungeness crab meat
  • 16 ounces Japanese panko bread crumbs
  • Salt and freshly ground black pepper
  • Passion Fruit Vinaigrette:
  • 1 cup passion fruit, frozen concentrate
  • 1 cup orange juice, frozen concentrate
  • 8 ounces mirin
  • 8 ounces rice wine vinegar
  • 4 cups canola
  • 2 cups water
Directions
  • Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon.

  • To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside.

  • Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat.

  • To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside.

  • To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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