CREOLE STUFFED ARTICHOKES

By jadedrosie

Ingredients

• 4 artichokes
• 1 lb. crawfish tails, chopped
• 2 bunches green onions, chopped
• 1/2 Bell pepper, chopped
• 1/4 lb. Tasso sausage
• 1 tbsp. garlic, chopped
• 1 stick butter
• 3 tbsp. flour
• 1 tbsp. parsley
• 3 oz. white wine
• 1 tbsp. Cajun seasoning
• Pinch of cayenne
• 1 tbsp. Pickapeppa sauce
• Salt & pepper
• 12 oz. whipping cream
• 1 tsp. lemon juice

Details

Servings 4
Adapted from cooks.com

Preparation

Step 1

Steam artichokes in 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 cups water, 1 teaspoon salt and 2 ounces of Italian dressing until leaves are tender and pull out easily. Saute green onions, garlic and Bell pepper in butter until tender. Add flour to mixture and stir continuously to coat vegetables. Do not let mixture stick. Cook for two minutes over a medium heat. Add parsley and stir. Add wine and cook for two minutes. Add Cajun seasoning, lemon juice and cream. Stir. Add the crawfish, Tasso, salt and pepper, Pickapeppa sauce and cayenne and simmer for two minutes on low heat. Remove the inner leaves and clean artichoke to the heart. Spread the leaves and fill the middle and the outer leaves with the stuffing.