Nick Lama, chef and owner of Avo in New Orleans, makes stuffed artichokes with a mixture of sweet lump crab meat, breadcrumbs and Parmesan.
- 4 cups water
- 1 lemon, juiced
- 4 artichokes
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 1 tablespoon fresh garlic, chopped
- 1 tablespoon chopped thyme
- 1 pound jumbo lump crab meat (picked to remove shells)
- 1 cup breadcrumbs
- 1/2 cup Parmesan
- 1/4 cup chopped parsley
- Salt and black pepper
Preheat the oven to 350 degrees.
In a large bowl, add 4 cups of water and the lemon juice. Trim the stems from artichokes. Remove the outer leaves and place the artichokes in the lemon-water.
In a large pot, place ¼-inch of water, then place the artichokes upside down in the pot. Cover and cook the artichokes on medium-high heat for 10 minutes. Remove the artichokes from the pot. Once cool enough to handle, remove the middle choke from each artichoke.
In a sauté pan, add the butter and sauté the onion, celery, bell pepper, garlic, thyme until the onions are soft. Remove from the heat. Stir in the crab, breadcrumbs, Parmesan and chopped parsley. Season with salt and pepper to taste. Stuff the artichokes with the crab mixture and bake for 15 minutes. Serve immediately.