Artichokes Stuffed With Creamed Crabmeat
Delicate artichokes stuffed with creamy crabmeat, infused with lemon, parsley, and white wine, offering a luxurious appetizer perfect for special occasions or elegant dinners.
Ingredients
Instructions
- Remove stems and tough outer leaves from the artichokes.
- Use scissors to trim the sharp tips remaining on the artichoke leaves.
- Stand the artichokes upright in a deep saucepan large enough to hold them snugly.
- Add 5 tablespoons salt, 3 tablespoons lemon juice, and 1 tablespoon olive oil to 2 to 3 inches of water in the saucepan.
- Cover and boil gently for 45 minutes until the artichokes are tender or the base can be pierced with a fork.
- Lift out the cooked artichokes and drain on paper towels.
- Hold the bottom of each artichoke and press firmly on a work surface to loosen the leaves.
- Turn the artichokes upside down to drain.
Tips & Substitutions
For a richer filling, consider adding a splash of Worcestershire sauce or a pinch of cayenne pepper for heat. If fresh crabmeat is unavailable, canned or frozen crabmeat can be used, but make sure to drain it well. To save time, you can also use pre-cooked artichokes available in jars. These substitutions will keep the flavors intact while making preparation easier.
Serving Suggestions
Serve the artichokes warm with a sprinkle of extra chopped parsley for garnish. Pair them with a crisp green salad or crusty bread to soak up the creamy filling. For a delightful seafood-themed meal, consider serving alongside Scallops Oreganato or Mussels With Linguini to complement the rich flavors of the crabmeat.
Storage & Reheating
Leftover stuffed artichokes should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with aluminum foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. Avoid microwave reheating as it can make the artichokes tough.
Nutrition & Diet Analysis (per serving)
Each serving of Artichokes Stuffed With Creamed Crabmeat contains roughly 874 calories, with 20g protein, 64g carbohydrates, and 63g fat. It is an excellent source of iron (122% of the Daily Value), dietary fiber (67% of the Daily Value), and vitamin C (58% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1968mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the artichokes a day in advance?
Yes, you can prepare the artichokes a day ahead by cooking them and storing them in the refrigerator. Just make sure to keep them covered to prevent browning. When ready to serve, simply stuff them with the crab filling and reheat as directed.
What type of wine works best for this recipe?
A good choice for this recipe is a dry white wine, such as Sauvignon Blanc or Chardonnay. These wines not only enhance the flavor of the dish but also pair well with the creamy crab filling, making your meal even more enjoyable.
How can I tell when the artichokes are fully cooked?
The artichokes are fully cooked when the base can be easily pierced with a fork and the leaves pull away easily. They should feel tender but not mushy. Keep an eye on them as cooking times may vary slightly depending on their size.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).