Artichoke Bottoms Stuffed With Crabmeat Au Gratin Recipes

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CRAB-STUFFED ARTICHOKES



Crab-Stuffed Artichokes image

Looking for an impressive luncheon presentation? Rely on this delicious recipe for stuffed artichokes that Suzanne Strocsher's mother passed on to her in Bothell, Washington. "They're surprisingly easy to make," Suzanne promises.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 9

4 medium artichokes
2 cups lump crabmeat, drained
2 tablespoons plus 2 teaspoons lemon juice, divided
1/2 cup shredded reduced-fat Swiss cheese
1/2 cup soft bread crumbs
1/3 cup reduced-fat mayonnaise
1/3 cup chopped green pepper
1/4 cup finely chopped onion
1/2 teaspoon salt

Steps:

  • Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with 2 tablespoons lemon juice. , Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until leaves near the center almost pull out easily. , Invert artichokes to drain. With a spoon, carefully scrape out the fuzzy center portion of artichokes and discard. , In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise, green pepper, onion, salt and remaining lemon juice. Gently spread artichoke leaves apart; fill with stuffing. , Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm water. Cover and bake at 350° for 20-25 minutes or until heated through and leaves near the outer edge pull out easily.

Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 1142mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

CRAB STUFFED ARTICHOKES



Crab Stuffed Artichokes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

Steps:

  • Lightly oil baking sheet with olive oil and place in the oven to preheat.
  • Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
  • In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
  • Preheat oven to 400 degrees F.
  • In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
  • Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
  • Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
  • Serve immediately.

ARTICHOKE BOTTOMS STUFFED WITH CRABMEAT AU GRATIN



ARTICHOKE BOTTOMS STUFFED WITH CRABMEAT AU GRATIN image

Categories     Shellfish     Vegetable     Appetizer     Bake     Quick & Easy

Yield Makes 6 servings

Number Of Ingredients 16

Artichoke Bottoms Stuffed with Crabmeat Au Gratin
2 (14 ounce) cans Artichoke bottoms
1 cup prepared Hollandaise sauce
1 lb. backfin crabmeat, picked
2 tsp. chopped red pepper
1 tsp. lemon zest
2 tsp. cayenne pepper or to taste
1 cup Monterrey Jack cheese, finely grated
Hollandaise Sauce:
2 egg yolks
2 tsp. champagne vinegar
2 Tbsp. half 'n half milk
1 stick butter, melted
1 Tbsp. lemon juice
¼ tsp. salt
Cayenne pepper

Steps:

  • For the Artichoke Bottoms Stuffed with Crabmeat Au Gratin: Directions: 1. In bowl combine the Hollandaise sauce, crabmeat, red bell pepper and lemon zest. Set aside. 2. Remove the artichokes from the can and drain on paper towel. 3. Fill each artichoke bottom with crabmeat mixture and top with the Monterrey Jack cheese. 4. Sprinkle a dash of cayenne pepper on top. 5. Bake in 450° oven for 15 minutes or until cheese is melted and golden brown. Makes 10-14 artichoke bottom appetizers. Serves 6 as an appetizer or first course. For Hollandaise Sauce: Directions: 1. In a heatproof bowl, place the egg yolks and whisk in the vinegar and cream 2. Add a pinch of salt and dash of cayenne pepper 3. Place the bowl over a pot of very hot water, being sure the water does not boil. 4. Whisk the egg yolk mixture until it is thick like a heavy cream. 5. Add the butter, a little at a time, whisking constantly to blend. 6. Once all the butter is incorporated into the mixture, whisk in the lemon juice. 7. To keep warm, cover with foil and keep bowl over pot of warm water. Makes 1 cup

CRAB CAKE-STUFFED ARTICHOKES



Crab Cake-Stuffed Artichokes image

We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 10

8 ounces jumbo lump crab meat, picked through of any shells
3 cloves garlic, finely grated
1 1/2 cups plain breadcrumbs
1 cup finely grated Parmesan
1/2 cup lightly packed fresh parsley leaves, roughly chopped
2 teaspoons seafood seasoning, such as Old Bay, plus more for serving
3 large lemons: 1 zested and then halved, 1 cut into wedges for serving
Kosher salt and freshly ground black pepper
3/4 cup olive oil
4 medium artichokes

Steps:

  • Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
  • Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
  • Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
  • Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
  • Within the last 5 minutes of cooking, preheat the oven to broil.
  • Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.

BECHAMEL SAUCE FOR ARTICHOKE BOTTOMS AU GRATIN



Bechamel Sauce for Artichoke Bottoms au Gratin image

Use this recipe when making our Artichoke Bottoms au Gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 4 cups

Number Of Ingredients 9

1 tablespoon diced shallots
4 tablespoons unsalted butter
Salt and freshly ground white pepper, to taste
Pinch of nutmeg
Pinch of cayenne pepper
1/2 cup all-purpose flour
1 quart whole milk, scalded
1 bay leaf
1 cup grated Gruyere

Steps:

  • In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.
  • Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.
  • Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.
  • Add milk in thirds, whisking constantly. Texture should be thick with no lumps. Add bay leaf; continue to cook 7 to 10 minutes.
  • Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.

ARTICHOKE GRATIN - GIADA DE LAURENTIIS



Artichoke Gratin - Giada De Laurentiis image

Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.

Provided by DoubleAs Mom

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke heart, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup marsala wine
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 450 degrees F.
  • Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
  • Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

ARTICHOKE HEARTS AU GRATIN



Artichoke Hearts au Gratin image

An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.

Provided by Lynn Mogilski

Categories     Appetizers and Snacks     Cheese

Time 26m

Yield 6

Number Of Ingredients 4

2 (10 ounce) cans artichoke hearts in water, drained
½ cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  • Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  • Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g

STUFFED ARTICHOKE BOTTOMS



Stuffed Artichoke Bottoms image

These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

2 cans (14 ounces each) artichoke bottoms, drained
11 ounces cream cheese, softened
3 garlic cloves, minced
2 teaspoons minced chives
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese

Steps:

  • Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.

Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH STUFFED ARTICHOKE BOTTOMS



Spinach Stuffed Artichoke Bottoms image

Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.

Provided by hungerbuster

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 13

6 artichoke bottoms
1 1/2 lbs spinach
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated swiss cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash nutmeg
1/3 cup heavy cream
2 tablespoons grated parmesan cheese

Steps:

  • Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
  • Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
  • Spinach Sauté:.
  • Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
  • Gratin Sauce:.
  • Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
  • Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1

ARTICHOKE BOTTOMS AU GRATIN



Artichoke Bottoms au Gratin image

A rich-but-worth-it appetizer, with prosciutto tucked under a blanket of bechamel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 9

8 medium artichokes
2 lemons, cut in half
1 sprig thyme
1 teaspoon whole peppercorns
1 small bay leaf
4 cups Bechamel Sauce for Artichoke Bottoms au Gratin
1 tablespoon unsalted butter
Salt and freshly ground black pepper
4 slices prosciutto, cut in half crosswise

Steps:

  • Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
  • Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
  • Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.

STUFFED ARTICHOKE HEARTS



Stuffed Artichoke Hearts image

These are rich and so delicious. I dare anyone to eat just one!

Provided by Jacki_In_Simi

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 10

Number Of Ingredients 8

½ cup butter
1 cup grated Parmesan cheese
3 (14 ounce) cans artichoke bottoms, drained
1 teaspoon lemon pepper
1 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons chopped fresh chives

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside.
  • Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt.
  • Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom.
  • Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 8.8 g, Cholesterol 57 mg, Fat 19.7 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 12.4 g, Sodium 920.1 mg, Sugar 0.2 g

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From eatingwell.com


CRAB CAKE STUFFED ARTICHOKES - COOKING FOR KEEPS
2017-03-06 Reduce the heat to a simmer, cover and cook for 15 minutes. While the artichokes cook, make the filling. Heat a small skillet to a medium heat. Add butter. Once butter has melted, reduce heat to a medium-low and add garlic. Saute until soft and fragrant, about 2 minutes. Add lemon zest, plain breadcrumbs, panko, and salt.
From cookingforkeeps.com


STUFFED ARTICHOKE BOTTOMS - CENTO FINE FOODS
Delicate stuffed artichoke bottoms stuffed with pancetta, breadcrumbs and spices are easy to make and sure to impress at your next party. Delicate stuffed artichoke bottoms stuffed with pancetta, breadcrumbs and spices are easy to make and sure to impress at your next party. Skip Navigation EMPLOYEE. CORPORATE; EMAIL; NOTIFICATIONS; SUPPORT. CONTACT …
From cento.com


STUFFED ARTICHOKE BOTTOMS AU GRATIN (FONDS D'ARTICHAUTS AU GRATIN ...
Stuffed artichoke bottoms au gratin (Fonds d'artichauts au gratin) from Mastering the Art of French Cooking, Volume One by ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page ; FAQ's; Getting Started; Member Benefits; Search. Indexed Books; Popular Books; …
From eatyourbooks.com


CRAB STUFFED ARTICHOKE BOTTOMS RECIPE - ALL INFORMATION ABOUT …
Fill the artichoke bottoms with equal amounts of the crab filling. Crush the other 4 crackers and sprinkle the coarse crumbs over the top. Bake for 20 minutes or until thoroughly heated through. Serve immediately.
From therecipes.info


ARTICHOKE BOTTOMS AU GRATIN - GLUTEN FREE RECIPES
Artichoke Bottoms au Gratin is a gluten free side dish. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 345 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and ...
From fooddiez.com


CRABMEAT-STUFFED ARTICHOKE FEATURES FRESH GULF CRABMEAT IN A …
2021-07-05 Preheat the oven to 400ºF. Slice the stem portion of the artichoke off at the bottom so that it will stand vertically. Cut off the top inch of the artichoke and use scissors to trim the points off the leaves. In a large pot with heavy lid, add the artichoke. Add enough water to cover the artichoke and pour in the salt.
From acadianatable.com


ARTICHOKE AND CRABMEAT TRIANGLES - CRAB - WORLDRECIPES.ORG
Ingredients. 1 (14 ounce) can artichoke hearts, drained; 16 ounces crabmeat; 1 cup mayonnaise; ⅓ cup chopped onion; ¾ cup grated Parmesan cheese; 1 …
From worldrecipes.org


ISRAELI STUFFED ARTICHOKE BOTTOMS - THE TASTE OF KOSHER
2021-08-17 Mix with your hands until well combined. Shape meatballs into artichoke bottoms. Place artichoke bottoms in a sauté pan. Add peas and onions. Fill with water until stuffed artichokes are submerged. Add turmeric, cumin, salt, and black pepper to the water. Bring to a boil. Then lower to a simmer. Cook for 45-minutes.
From thetasteofkosher.com


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