Print
Email
Add a photoServings: 4
Ingredients
- 6 Tbsp. butter - (3/4 stick)
- 1 c. finely-minced red bell pepper
- 3/4 c. finely-minced onion
- 2 x celery stalks finely minced
- 8 x garlic cloves chopped
- 3 c. fresh breadcrumbs made from crustless sourdough bread
- 8 ounce crabmeat Salt to taste Freshly-grnd black pepper to taste
- 4 lrg artichokes - (abt 1 lb ea)
Directions
- Heat butter in heavy medium skillet over medium heat. Add in bell pepper, onion, celery and garlic. Saute/fry till onion is translucent/soft, about 6 min. Transfer to large bowl and cold completely. Fold in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375 degrees. Cut off top third of each artichoke; throw away. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
- Gently pull leaves outward from center till leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13- by 9- by 2-inch baking dish. Add in sufficient water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes till outer leaf pulls away easily, about 1 hour 15 min.
- This recipe yields 4 servings.
- Comments: Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden brown State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entree.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 155 | 74% |
| Total Fat 17.61g | 22% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 169mg | 7% |
| Potassium 313mg | 9% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.29g | 2% |
| Protein 2.62g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
