Crab-Stuffed Artichokes

1. 1

   Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with 2 tablespoons lemon juice.

2. 2

   Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until leaves near the center almost pull out easily.

3. 3

   Invert artichokes to drain. With a spoon, carefully scrape out the fuzzy center portion of artichokes and discard.

4. 4

   In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise, green pepper, onion, salt and remaining lemon juice. Gently spread artichoke leaves apart; fill with stuffing.

5. 5

   Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm water. Cover and bake at 350u00b0 for 20-25 minutes or until heated through and leaves near the outer edge pull out easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.