Stuffed Artichokes

Stuffed artichokes have been on my mind for awhile.  They are a fun meal that require any annoying amount of prep works, which is why it took so long to muster up the nerve to actually put a recipe together.  Obviously I put a little twist into the typical artichoke stuffing and this twist was crab meat.

I'm not really sure why I decided on crab meat, but it was one of those random ideas and it got stuck in my head.  So I rolled with it.  FYI...crab meat is not cheap, so feel free to not to use it.  I, however, really enjoyed the addition.  It provided just a light, added flavor.

Stuffed Artichokes

Ingredients:

4 artichokes

2 c. Seasoned breadcrumbs

1/2 c. crab meat - finely shredded

1/4 c. blanched slivered almonds - toasted

3 Tbsp Parmesan cheese

2 Tbsp Parsley - chopped

1/4 c. olive oil + 2 Tbsp

Directions:

First, prep your artichoke for stuffing.  Cut the stem and snip off the pointed tips of the leaves.  Rap the artichoke on the counter a couple of times to help separate the leaves to allow for easier stuffing. I also suggest snipping as many points off the leaves at the center of the artichokes.

Preheat a small skillet on the stove and lightly toast the almonds.  It should only take about three minutes.

Mix the breadcrumbs, crab meat, almonds, cheese, and parsley.  Slowly add the 1/4 cup of olive oil, mixing the filling just until it moistens and is "pack-able."

Stuff each artichoke, pressing the stuffing down to make sure each one is completely stuffed and you get a bit of stuffing each time you remove a leaf.

Place the artichokes into a dutch oven and add about 1 1/2 inches of water.  Add the rest of the olive oil to the water.

Place the dutch oven on the stove and bring the water to a boil.  Reduce the heat to low, cover and simmer for 80 minutes or until the leaves become soft enough to pull out easily.

Because these were steamed, they will not have a browned, crunchy top.  They are however, just as good, and on a hot day it's nice to not have the oven going for over an hour.

These made a great light lunch and the almonds provided a nice contrast in the stuffing's texture.