- 2
Ingredients
- 2 large artichokes
- Salt
- For the Stuffing
- 2 tbsp. extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 1/4 tsp crushed red pepper flakes
- 2/3 cup dried bread crumbs or panko
- 1/3 cup freshly grated Parmesan cheese
- Leaves from 1 sprig fresh basil, chopped - didn't use
- Leaves from 1 sprig fresh thyme - didn't use
- 1 can lump crab meat, drained
- Freshly ground black pepper
- 1/4 cup Basic Sauce Ravigote
- 1 green onion
Preparation
Step 1
Trim the artichokes, cut them in half and microwave for 4 to 7 minutes, depending on size. Transfer them to paper towels and let them drain upside down until cool.
Meanwhile, combine the garlic, oil, pepper flakes, panko and parmesan and mix well. Add the remaining ingredients to the bowl and mix well again. Stuff the artichoke halves evenly with the stuffing mixture.
At this point, you can set aside the in the refrigerator until you're ready to cook, removing from the fridge half an hour or so before you want to start them.
Preheat the oven to 350. Set the stuffed artichokes in a roasting pan or baking dish and pack their tops with the breadcrumb mixture.
Pour a tablespoon or so of wine in each dish and tightly cover the pan with aluminum foil and bake the stuffed artichokes for 35 minutes. Remove the foil and continue baking the artichokes until the stuffing is golden brown, 10-15 minutes more. Let cool for 5 or 10 minutes, then serve.