Crab-Stuffed Artichoke

Serves 2

Steamed artichoke and delicate crab are lightly seasoned with fresh herbs and garlic, resulting in a delectable dish. Look for pre-cooked crab cakes, such as a pesto flavored version perfect for this recipe, at the seafood counter.

Ingredients: 
  • 1 large artichoke
  • 1 lemon, halved
  • Sprigs of parsley, tarragon or thyme
  • 1 clove garlic, sliced
  • 1 cooked crab cake
  • 1 tablespoon extra virgin olive oil
  • Parmigiano-Reggiano (optional)
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Method: 

Wash the artichoke under cold water. Using a heavy stainless steel knife, cut the top quarter off the artichoke. Snap off and discard the lower petals that are small and tough, and any battered outer leaves. Trim the thorny tips of the remaining leaves with kitchen shears. Cut the stem flush with the artichoke body so it will sit flat. Rub the cut surfaces with a lemon half then set the lemon aside.

Fit a stainless steel pot with a steamer basket. Slice the remaining lemon half and use it to line the steamer. Arrange the herb sprigs and garlic over the lemon. Put the artichoke, stem-end, up in the center of the steamer. Add enough water to come up to the bottom of the steamer.

Squeeze the reserved lemon half over all, then cover and steam over medium high heat, adding more water as necessary, until the outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 to 50 minutes. Transfer artichoke to a plate and set aside to let cool.

Preheat oven to 375°F. Heat a small skillet over medium heat. Add crab cake and cook, breaking it up with a wooden spoon, until heated through. When the artichoke is cool enough to handle, turn it right side up and gently pull open the leaves from the center. Pull out the thin leaves from the very center and then scrape out the fibrous choke using a small spoon.

Spoon some of the crab cake into the center, then spoon a bit more here and there between the leaves. Set the artichoke upright in a lightly oiled baking dish, drizzle with olive oil and sprinkle with cheese, if desired. Bake, uncovered, until the filling is hot and the cheese begins to melt, about 10 to 15 minutes. Serve with crusty bread and olive oil or melted butter.

Nutritional Info: 
Per Serving:170 calories (110 from fat), 13g total fat, 2.5g saturated fat, 45mg cholesterol, 310mg sodium, 8g carbohydrate (2g dietary fiber, 1g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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