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Baked Artichokes With Crab And Sourdough Stuffing Recipe

by Global Cookbook

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

1. 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.)
2. 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.
3. 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.
4. This recipe yields 4 servings.
5. 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.

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