hollandaise

hollandaise

Prep Time

30 minutes

Cook Time

60 minutes

Serves

12 people

Crab-stuffed artichokes are a cherished and longstanding New Orleans tradition, served in many of the fine restaurants in the French Quarter and Garden District.

Why Try? This is for the foodies out there–the piece de resistance. It’s not for the faint of heart but it is worth it.

You can do this dish in steps. You can start the day before and assemble at the last minute. For example, the artichokes can be poached and drained and held refrigerated overnight.

Ingredients

  • 6 fresh artichokes
  • 1 1/2 pounds crab meat
  • ARTICHOKES:
  • 1 cup water
  • 4 lemons, halved
  • 4 lemons, juiced
  • 1 cup olive oil
  • 1 cup dry white wine
  • 3/4 cup finely chopped onion
  • 1/4 teaspoon black peppercorns
  • 5 fresh thyme sprigs
  • 6 fresh rosemary sprigs
  • 4 bay leaves
  • CRAB STUFFING:
  • 1 1/2 cups butter
  • 3 medium onions, finely chopped
  • 1 1/2 cups finely chopped shallots
  • 6 cups coarse white bread crumbs dampened with oyster or fish stock
  • 6 bay leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • Dash cayenne
  • 3 tablespoons chopped parsley
  • TO GARNISH:
  • 1/2 tomato, small diced
  • Parsley, chopped

Preparation

  • 1 PREPARATION OF ARTICHOKES:
  • 2 In a large pot, combine the water with 4 lemon halves and lemon juice.
  • 3 Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top 1/4 of the leaves. Drop the artichokes immediately into the lemon infused stock.
  • 4 Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves. Bring to a simmer over high heat, reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
  • 5 PREPARATION FOR CRAB STUFFING:
  • 6 In a large skillet over medium heat, melt butter, then sauté onion and shallots until tender. Add dampened bread crumbs and continue cooking 5 minutes.
  • 7 Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly.
  • 8 Remove skillet from heat. Remove bay leaves.
  • 9 Place steamed artichokes on a cutting board and slice in half with a serrated knife. Scoop out the choke with a spoon and discard. Fill each with approximately 1/2 cup crab stuffing depending on the size of the artichoke. Arrange artichokes in a baking dish and bake 30 minutes at 350°F or until golden brown.
  • 10 To serve; top each artichoke with 2 tablespoons hollandaise sauce and garnish with tomato and parsley.

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