Crab-Stuffed Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
� cup bread crumbsminced herbs (oregano, parsley, basil) to taste1 � 2 tsps garlic� cup parmesan cheeseblack pepper to tasteolive oil to barely make it moistabout 3 ounces crab per artichoke2-3 artichokes
A lot of this depends on how big the artichokes are. Basically, you�re going to par-cook them, stuff them and then bake them.
Pull the tough leaves off of the bottom. Cut off the stem close to the bottom so that the artichoke can sit upright. Cut the top of the artichoke off and trim the lower leaves so that they�re not pointy.
Turn artichokes upside down and steam for about 10 � 15 minutes. You should be able to tug on the leaves, but they should not be able to come off. You should also not be able to fully insert a knife tip into the heart.
When the artichoke is partly cooked, let it cool; and remove the inside middle leaves and choke. Be careful to not dig into the heart too much. Stuff the emptied center first. Spread the remainder of the stuffing into the remaining leaves. Try to make it even-sided.
Put the artichokes into a casserole. Cover with alum foil if casserole doesn�t have one. Drizzle with olive oil. Bake (375) until the lower leaves come off when you pull. (about 20 minutes, depending on the size and how cooked they were prior to stuffing.)
Serving Size: makes 2 large artichokes
Number of Servings: 2
Recipe submitted by SparkPeople user INIRAC.
Pull the tough leaves off of the bottom. Cut off the stem close to the bottom so that the artichoke can sit upright. Cut the top of the artichoke off and trim the lower leaves so that they�re not pointy.
Turn artichokes upside down and steam for about 10 � 15 minutes. You should be able to tug on the leaves, but they should not be able to come off. You should also not be able to fully insert a knife tip into the heart.
When the artichoke is partly cooked, let it cool; and remove the inside middle leaves and choke. Be careful to not dig into the heart too much. Stuff the emptied center first. Spread the remainder of the stuffing into the remaining leaves. Try to make it even-sided.
Put the artichokes into a casserole. Cover with alum foil if casserole doesn�t have one. Drizzle with olive oil. Bake (375) until the lower leaves come off when you pull. (about 20 minutes, depending on the size and how cooked they were prior to stuffing.)
Serving Size: makes 2 large artichokes
Number of Servings: 2
Recipe submitted by SparkPeople user INIRAC.
Nutritional Info Amount Per Serving
- Calories: 358.6
- Total Fat: 13.2 g
- Cholesterol: 50.0 mg
- Sodium: 1,243.4 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 1.6 g
- Protein: 23.8 g
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