Artichoke Hearts Stuffed With Crab Salad Food

CRAB STUFFED ARTICHOKES

Steps:

• 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.

STUFFED ARTICHOKE HEARTS

Steps:

• Pull out the center of the artichoke with your fingers to form a cup, and then slice a bit off the bottom to make a flat surface so the cups sit upright. Repeat with remaining artichokes. The artichoke centers can be used in a salad or omelet.
• In a large bowl, toss together the scallions, cabbage, and carrots. Add the dressing, taste, and adjust the seasoning with more salt and pepper, if necessary. Fill the artichoke cups with the slaw, garnish with sesame seeds, and serve.

CREAMED CRABMEAT WITH ARTICHOKE HEARTS

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat.
• Saute/stir mushrooms, green onions, and onions unti tender; drain.
• Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
• Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
• Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
• Add in white wine and remaining ingredients; stir to combine.
• In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
• Top with half the cream sauce.
• Repeat layers and top with remaining sauce.
• Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400°F.
• If necessary, slice off the bottom of each artichoke heart so that it sits upright.
• In a small bowl, combine cream cheese, garlic, chives, salt and pepper.
• Stuff hearts with cream cheese mixture, mounding slightly on top.
• Roll stuffed hearts in melted butter and then in Parmesan cheese.
• Place in a shallow ovenproof dish and bake for 15 minutes or until hot and bubbly.

STUFFED ARTICHOKE HEARTS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
• Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
• Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
• Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.