Roasted Artichoke Hearts with Deviled Crab Stuffing
24 Small Artichokes (around 5” stem to tip)
1 Lemon, Halved
1/2 Onion, White, Medium, Small Dice
1 Tablespoon Butter
1/2 Pound Crab Meat (preferably Dungeness)
1 Lemon, Zest
1/4 Cup Sour Cream
3 Ounces Cream Cheese (Softened at room temp)
1/2 Teaspoon Smoked Paprika
1/8 Teaspoon Cayenne Pepper
1/8 Teaspoon Black Pepper
2 Tablespoon Parmigiano Reggiano, Finely Grated
1/2 Tablespoon Thyme, Fresh, Chopped
1 Teaspoon Dijon Mustard
1 Tablespoon Lemon Juice
1 Tablespoon Parsley, Chopped
2 Egg Yolks
1/4 Cup Panko Bread Crumbs
1/4 Cup Panko Bread Crumbs (Toasted in 350 degree oven until golden)
2 Tablespoon Parsley, Chopped
Preheat oven to 450 degrees Fahrenheit.
Hollow out artichokes by making deep inward cuts around stem. Trim all choke and inner leaves away and immerse trimmed artichokes in a pot of cold water with two lemon halves and enough dissolved salt to make water taste like seawater. Slowly bring water to a simmer and simmer artichokes until meat is tender or about 10 – 12 minutes. Remove artichokes and cool.
For filling, slowly cook onions in butter until translucent and add to crabmeat with remaining ingredients and mix gently. Season to taste with salt.
Stuff hollow cavity of artichokes with deviled crab mix, mounding filling up over top of artichoke.
Drizzle baking sheet with olive oil and place filled chokes on sheet, drizzle more oil over the top and roast in 450 degree oven until hot and laced in golden brown.
Sprinkle with toasted bread crumbs, chopped parsley and serve with Sea View Ridge Estate Pinot Noir.
Submitted by Firefly Fine Catering