Artichokes Stuffed With Creamed Crabmeat Recipe

Name: Artichokes Stuffed With Creamed Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole artichokes; 5 Tbsp. salt; 3 Tbsp. lemon juice; 1 Tbsp. olive oil; 1/2 c. butter; 1/2 c. flour; 1/2 c. onion, grated; 2 Tbsp. parsley, chopped; 2 c. cream; 3/4 c. dry white wine; 1 tsp. white pepper; 1 lb. fresh crabmeat

Servings: persons

4 whole artichokes
5 Tbsp. salt
3 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 c. butter
1/2 c. flour
1/2 c. onion, grated
2 Tbsp. parsley, chopped
2 c. cream
3/4 c. dry white wine
1 tsp. white pepper
1 lb. fresh crabmeat

1
Remove stems and tough outer leaves from artichokes.
2
Use scissors to trim the sharp tips remaining on the artichoke leaves. Stand artichokes upright in deep saucepan large enough to hold them snugly.
3
Add 4 tablespoons salt, 1 tablespoon lemon juice and the olive oil to 2 to 3-inches of water.
4
Cover and boil gently 45 minutes until tender or until the base can be pierced with a fork. Lift out the cooked artichokes.
5
Hold the bottom and press each artichoke firmly on your work surface to loosen the leaves. Leave them upside-down to drain on paper towels.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole artichokes, 5 Tbsp. salt, 3 Tbsp. lemon juice, 1 Tbsp. olive oil, and more.

Yes, Artichokes Stuffed With Creamed Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichokes Stuffed With Creamed Crabmeat

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