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Monday, May 11, 2009

Artichoke Hearts with Crab







Artichoke Recipe of Hearts with Crab


INGREDIENTS
  • Dijon Viniagrette
  • 1 1/2 pounds cooked blue crab meat, lump crab meat, or Dungeness crab meat*
  • 3 medium-size lemons, divided
  • 3 quarts cold water, divided
  • 6 large artichokes
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives
  • 2 strips red bell pepper, diced, for garnish
  • 1 small head Radicchio

INSTRUCTIONS

Prepare Dijon Vinaigrette and set aside until ready to use. If using fresh (not canned) crab meat, carefully clean the crab meat of any shells or cartilage; set aside.
Into a large bowl, squeeze the juice of 1 lemon into 1 quart of the water. Cut the stems of the artichokes even with the bottoms. Pull off and discard all leaves. Using a melon baller or a spoon, remove and discard the choke. Trim the bottoms and put them in the lemon water.

Into a large pot, squeeze the juice from the remaining 2 lemons into the remaining 2 quarts cold water. Add the vegetable oil and whisk in the flour. Bring the liquid just to the boil; add the artichoke bottoms. Reduce the heat to low and simmer artichoke hearts approximately 12 to 15 minutes or until the point of a knife penetrates them easily. Remove from pan and let cool.

Place each artichoke bottom on an individual serving plate. Spoon 1 tablespoon Dijon Vinaigrette into each artichoke bottom and sprinkle each with 1/2 teaspoon chives. Divide the crab meat into 6 equal portions and mound it onto the artichoke bottoms, drizzling with additional Dijon Vinaigrette. Sprinkle each with another 1/2 teaspoon chives and a few pieces of red bell pepper. Pass any remaining vinaigrette separately. The artichoke recipe makes 6 servings

Dijon Vinaigrette:
  • 1/4 cup white wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • Pinch coarse salt and freshly ground white pepper
  • 12 cup walnut oil
INSTRUCTIONS
Process the wine vinegar, Dijon mustard, salt, and pepper with the metal blade of a food processor, about 5 seconds. With the motor running, pour the walnut oil through the feed tube in a steady stream. Process until mixed, about 5 seconds.
hot-artichoke-dip.

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