Artichoke Hearts Stuffed With Crab Salad Recipes

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CRAB STUFFED ARTICHOKES



Crab Stuffed Artichokes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

Steps:

  • Lightly oil baking sheet with olive oil and place in the oven to preheat.
  • Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
  • In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
  • Preheat oven to 400 degrees F.
  • In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
  • Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
  • Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
  • Serve immediately.

STUFFED ARTICHOKE HEARTS



Stuffed Artichoke Hearts image

Provided by Sandra Lee

Time 20m

Yield 8 servings

Number Of Ingredients 7

3 (14-ounce) cans whole artichoke hearts
2 scallions, finely sliced
1 cup shredded red cabbage
1 cup shredded carrot
1/4 cup Italian dressing
Kosher salt and freshly ground black pepper
1 tablespoon sesame seed, for garnish

Steps:

  • Pull out the center of the artichoke with your fingers to form a cup, and then slice a bit off the bottom to make a flat surface so the cups sit upright. Repeat with remaining artichokes. The artichoke centers can be used in a salad or omelet.
  • In a large bowl, toss together the scallions, cabbage, and carrots. Add the dressing, taste, and adjust the seasoning with more salt and pepper, if necessary. Fill the artichoke cups with the slaw, garnish with sesame seeds, and serve.

STUFFED ARTICHOKE HEARTS



Stuffed Artichoke Hearts image

These are rich and so delicious. I dare anyone to eat just one!

Provided by Jacki_In_Simi

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 10

Number Of Ingredients 8

½ cup butter
1 cup grated Parmesan cheese
3 (14 ounce) cans artichoke bottoms, drained
1 teaspoon lemon pepper
1 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons chopped fresh chives

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
  • Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
  • Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
  • Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g

BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING



Baked Artichokes with Crab and Sourdough Stuffing image

Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.

Yield Makes 4 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter
1 cup finely chopped red bell pepper
3/4 cup finely chopped onion
2 celery stalks, finely chopped
8 garlic cloves, minced
3 cups fresh breadcrumbs made from crustless sourdough bread
8 ounces crabmeat
4 large artichokes (each about 1 pound)

Steps:

  • Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
  • Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15 minutes.

CRAB CAKE-STUFFED ARTICHOKES



Crab Cake-Stuffed Artichokes image

We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 10

8 ounces jumbo lump crab meat, picked through of any shells
3 cloves garlic, finely grated
1 1/2 cups plain breadcrumbs
1 cup finely grated Parmesan
1/2 cup lightly packed fresh parsley leaves, roughly chopped
2 teaspoons seafood seasoning, such as Old Bay, plus more for serving
3 large lemons: 1 zested and then halved, 1 cut into wedges for serving
Kosher salt and freshly ground black pepper
3/4 cup olive oil
4 medium artichokes

Steps:

  • Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
  • Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
  • Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
  • Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
  • Within the last 5 minutes of cooking, preheat the oven to broil.
  • Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.

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