Updated: Apr 6, 2020
3 medium shallots, minced 1/2 of red bell pepper, minced
2 lemons zest, juiced and rinds saved
2 lemons juiced and rinds saved
8 cloves of garlic minced
1/2 cup of olive oil mayo 1/4 cup cream cheese
2 tablespoons of butter 1 teaspoon Dijon
2 to three sprigs of Oregano, leafed and chopped
2 to three sprigs of Tarragon. Leafed and chopped
3 teaspoons of fresh chopped Italian parsley
1/4 teaspoon of Worcestershire sauce
8 oz of wild chunk crab meat
1/2 cup of shredded Asiago cheese
2 bay leaves
1/2 teaspoon of dried thyme
Salt and Pepper to taste
Pre Heat oven to 400 degrees.
Fill a large pot with water and add the juice of two lemons and all four rinds, 4 cloves of garlic, 3 tablespoons of salt, bay leaves and the dried thyme.
Cut the stems on the artichokes to the leave a neat and flat base, add them to the water. Place artichokes on their sides and cut away the upper quarter with a knife. With shears, remove the prickly leaf tips off the remaining leaves: note – do each artichoke one at a time and add them to the water making sure that they get a good dunk.
Once all the artichokes are all cut, place the pot on high heat and bring to a boil, and then reduce to a simmer art partial cover the pot. Simmer until artichokes are tender, when a knife goes in easily to the stem area, about 20 to 25 minutes. Remove artichokes from the water and set aside to cool. Leave and garlic that gets trapped in the leaves in the artichoke
Heat butter in a small skillet over medium heat. Add the shallots and pepper and cook until soft, about 4 minutes. Remove skillet from heat and add the remaining garlic, oregano, and tarragon; stir and set aside.
In a medium bowl mix together the mayo, cream cheese, Dijon, lemon zest, and Worcestershire sauce until smooth.
Now add the crab, lemon juice, and parsley; mix well.
Once the shallots mixture has cooled add it to the crab mixture and set aside.
Once the artichokes are cool enough to handle, cut out the center of the artichokes. Then scoop out the choke inside; make sure to remove the entire fuzzy center.
Generously fill each of the artichokes with the crabmeat mixture.
Sprinkle the top of each artichoke with the Asiago cheese.
Now drizzle each of the artichokes with olive oil.
Place stuffed artichokes in a baking dish and fill the dish with water until the water reaches a quarter up the way of the artichokes.
Bake stuffed artichokes for 20 minutes or until tops are lightly browned.