Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Crab-Stuffed Artichoke Bottoms




Source of Recipe


Internet


List of Ingredients




12 artichoke bottoms, fresh or canned
1/4 cup butter
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1 tablespoon garlic, minced
2 cups cooked spinach
1/2 pound lump crabmeat
1/4 cup tomato ketchup
salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste
1/2 ounce Herbsaint*
1/2 cup seasoned Italian breadcrumbs
1/4 pound butter, melted
1 ounce sherry
2 tablespoons parsley, chopped

*or use Pernod as a substitute

Serves: 6
Prep Time: 1 Hour

Pre-heat oven to 350? F. If the artichoke bottoms are canned, soak in cold water for one hour to remove the brine and vinegar taste.

In a heavy-bottom black iron skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and garlic. Sautîd-5 minutes or until vegetables are wilted. Chop the cooked spinach very fine and add to the vegetables. Blend well and add lump crabmeat. Stir until all ingredients are well incorporated. Simmer 5 minutes and add ketchup, salt, pepper and Louisiana Gold. Lower heat to simmer and cook 10-15 additional minutes.

Add Herbsaint, blend into the crab and spinach mixture and remove from heat. Sprinkle in breadcrumbs and allow the mixture to cool slightly. Once cooled, stuff the center of each artichoke bottom with the crab and spinach mixture. Place the artichokes in a large baking pan and top with an equal portion of melted butter and sherry. Sprinkle with parsley and bake uncovered for 15-20 minutes. Serve two artichokes as an appetizer.


Recipe