Baby Artichokes Stuffed with Crab Salad

Name: Baby Artichokes Stuffed with Crab Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 20 baby artichokes; 2 bay leaves; 1 teaspoons black peppercorns; 1 large carrot, finely diced; 1 large rib large celery rib, finely diced; 1 Tbsp snipped chives; 1 teaspoons coriander seeds; 3 Tbsps crème fraîche; 237 milliliters dry white wine; 1 lemon, halved, plus 2 teaspoons lemon juice; 227 grams lump crabmeat; 59 milliliters extra-virgin olive oil; 59 milliliters finely diced onion; 10 servings Salt and freshly ground pepper; 8 thyme sprigs; 59 milliliters white wine vinegar

You can never have too many side dish recipes, so give Baby Artichokes Stuffed with Crab Salad a try. This recipe serves 10. One portion of this dish contains approximately 11g of protein, 6g of fat, and a total of 180 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up wine vinegar, coriander seeds, salt and pepper, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Squeeze the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off all of the outer leaves and trim the stem so the artichoke will stand upright. With a small, sharp knife, cut 1/2 inch off the top and peel the base. With a melon baller, scoop out some of the choke to form a cup with a 1/4-inch rim. Drop the artichoke into the lemon water.

Ingredients you will need

Artichoke

Lemon

Melon

Water

Base

Equipment you will use

Melon Baller

Knife

Bowl

Drain the artichokes and pat dry.

Ingredients you will need

Artichoke

Heat the oil in a large, deep skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the artichokes and cook over moderately high heat, turning occasionally, until lightly browned, about 4 minutes.

Ingredients you will need

Artichoke

Add the carrot, celery and onion, season with salt and pepper and cook for 1 minute longer.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Onion

Add the wine, vinegar, peppercorns, coriander seeds, bay leaves and thyme. Cover with parchment paper and a tight-fitting lid and simmer over moderately low heat, turning once or twice, until the artichokes are tender and the liquid has reduced slightly, about 30 minutes.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Artichoke

Bay Leaves

Vinegar

Thyme

Wine

Equipment you will use

Baking Paper

Transfer the braised artichokes to a large platter to cool.

Ingredients you will need

Artichoke

Remove the bay leaves and thyme sprigs then season the cooking liquid with salt and pepper and reserve.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Bay Leaves

In a small bowl, mix the crme frache with the lemon juice and chives. Fold in the crabmeat and season lightly with salt and pepper. Using a small spoon, fill the cooled artichokes with the crab salad; arrange on a platter.

Ingredients you will need

Salt And Pepper

Lemon Juice