Crab Stuffed Artichokes
While we are grateful that California is home to amazing wine regions; we are also thankful for its other bountiful natural resources. Two of our favorites are the Dugeness crab and the artichoke.
While we grow some artichokes here at Lagniappe Peak, the absolute best come from Castroville; the self-proclaimed artichoke capital. While no particular area in the Pacific Northwest proclaims itself as the Dungeness capital; we all rejoice when the season commences!
Here is Chef Erika’s combination of these two wine country favorites.
Category : Wine Country Classics
2 tablespoons olive oil
6 jumbo artichokes
1/2 cup crème fraiche
½ 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 picked over for shells
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.