QueenBeeGrannyJean
02-22-2007, 01:14 PM
POSTED FOR ROYOSFAN
Makes 4 servings.
2 small lemons
4 artichokes
1 pound cleaned crab-meat
2/3 cup mayonnaise
1/2 cup finely grated Parmesan cheese
3 tablespoons green onions, minced
Fresh ground pepper.
1. Finely grate 1 teaspoon of lemon zest and squeeze the juice from both lemons. Reserve the rinds.
Put the rinds and half the lemon juice in a large pot of salted water. Cut the top 2 inches from each artichoke.
Use kitchen shears to trim sharp points from the remaining leaves. Trim the stem at the base and pull away one
or two outer layers of the tougher leaves. Drop each artichoke into the lemon water once trimmed.
2. Bring the water to a boil, then reduce the heat to medium and simmer until the bases are tender when pierced
with a knife, about 30 minutes. Drain well. When cool enough to handle, gently fan out the leaves, exposing the core.
Remove the tender leaves from the core and carefully scoop out the fuzzy choke with a small spoon.
3. Preheat the oven to 375 degrees. Stir together the crabmeat, mayo, cheese, green onion, remaining lemon juice
and lemon zest with a pinch of pepper. Spoon the mixture into the center of each artichoke and set the stuffed artichoke
in a roasting pan just large enough to hold them. Add one-half cup water to the pan and roast until the
filling is heated 25-30 minutes.
Makes 4 servings.
2 small lemons
4 artichokes
1 pound cleaned crab-meat
2/3 cup mayonnaise
1/2 cup finely grated Parmesan cheese
3 tablespoons green onions, minced
Fresh ground pepper.
1. Finely grate 1 teaspoon of lemon zest and squeeze the juice from both lemons. Reserve the rinds.
Put the rinds and half the lemon juice in a large pot of salted water. Cut the top 2 inches from each artichoke.
Use kitchen shears to trim sharp points from the remaining leaves. Trim the stem at the base and pull away one
or two outer layers of the tougher leaves. Drop each artichoke into the lemon water once trimmed.
2. Bring the water to a boil, then reduce the heat to medium and simmer until the bases are tender when pierced
with a knife, about 30 minutes. Drain well. When cool enough to handle, gently fan out the leaves, exposing the core.
Remove the tender leaves from the core and carefully scoop out the fuzzy choke with a small spoon.
3. Preheat the oven to 375 degrees. Stir together the crabmeat, mayo, cheese, green onion, remaining lemon juice
and lemon zest with a pinch of pepper. Spoon the mixture into the center of each artichoke and set the stuffed artichoke
in a roasting pan just large enough to hold them. Add one-half cup water to the pan and roast until the
filling is heated 25-30 minutes.