Artichoke: Crab Stuffed
By Lishka DeVoss

You will need: 6” x 6” x 2” square pan or casserole dish (one per artichoke)

YIELD 1 serving (multiply everything by serving number if making more than one)

INGREDIENTS

1 large artichoke (cut off stem and top 1/3; remove center choke using a serrated spoon)

BOWL:
1/2 cup mostly chunky breadcrumbs
1/3 cup crab meat
1 to 2 tbsp chopped garlic
2 tbsp chopped parsley
1 tbsp melted butter 
fresh ground pepper

PREPARATION

1. Heat oven to 400°F.

2. Spread out the artichoke leaves as much as you can without breaking them off. Then, stuff the artichoke (in its center and in-between its leaves) with BOWL. Pack it enough so that BOWL is not falling out in any way.

3. Place stuffed artichoke in pan and then add 1-inch of water to pan. Cover and seal with foil. Poke a few holes in the foil.

4. Bake for one hour on center rack.

Updated 2020-04-27

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