Recipe courtesy of Danielle Arigoni
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Artichoke Hearts Stuffed with Crab Salad

Recipe courtesy of Robert Irvine

Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette

Recipe courtesy of Maria Manso

Browse Reviews By Keyword

          Latest Stories