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1
Trim off the stems and thorny tips of the artichoke.
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2
Put them in a deep pot and cover with water.
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3
Add in salt, bay leaf, lemon halves, and crab boil.
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4
Bring to a boil over high heat.
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5
Reduce to medium heat and simmer till tender.
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6
Remove and drain.
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7
Cold slightly and remove the fuzzy choke from the center.
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8
Remove the leaves to expose the heart.
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9
Slice thinly and set aside.
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10
Heat the oil in a skillet over medium-high heat.
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11
Add in the onions.
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12
Season with salt and cayenne.
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13
Saute/fry the onions till soft, about 2 to 3 min.
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14
Add in the thinly sliced artichokes and the garlic.
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15
Season with salt and cayenne.
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16
Saute/fry for 1 minute.
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17
Add in the crabmeat and saute/fry for another minute.
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18
Remove and set aside to cold.
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19
Make a batter by combining the Large eggs, lowfat milk, and baking pwdr in a mixing bowl.
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20
Mix well.
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21
Add in the flour, 1/4 c. at a time, beating and incorporating till all of the flour is used and the batter is smooth.
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22
Season with salt, cayenne, Worcestershire sauce and warm sauce.
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23
Mix well.
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24
Stir in the parsley.
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25
Add in the artichoke and crab mix to the batter and fold to mix.
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26
Heat the shortening to 360 degrees.
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27
Drop the batter, a heaping Tbsp.
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28
at a time, into the warm oil.
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29
When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately.
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30
Remove and drain on paper towels.
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31
Sprinkle the beignets with Creole seasoning.
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32
Serve with the Remoulade II.
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33
This recipe yields about 2 dozen.
