Lobster And Leek Stuffed Artichokes

1. 1

   Preheat oven to 400.

2. 2

   In saute pan over medium high heat, melt butter

3. 3

   Cook leeks and shallot until soft, about 5 minutes. Let cool

4. 4

   In small mixing bowl mix mayo, cream, juice of one lemon, herbs, salt, pepper, 1/2 cup breadcrumbs, and cooked vegetables.

5. 5

   In large pot of salted boiling water with a lemon cut in half, parboil artichokes for 20 minutes

6. 6

   Remove from heat and run under cold water

7. 7

   Remove leaves with hands and then remove the heart with a spoon. (If you do not have pre-cooked lobster then cook the lobster in the same boiling water for 1 1/2 -2 minutes or until cooked through. Remove lobster from shell and finely chop and place in mayo mixture.)

8. 8

   Cut the bottoms of artichokes so they lie flat

9. 9

   Place as much filling as possible in each artichoke and top with breadcrumbs

10. 10

    Place in loaf pan or other deep baking dish, place 1/4 cup water in the bottom of dish and cover with foil

11. 11

    Cook for 20 minutes, remove foil and bake for another 10 until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.