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Recipe for Cajun Chef John Folse's Crab-Stuffed Artichoke Bottoms. What's great about this dish for parties is that you an prepare everything the day before -- in fact it's better that way as the flavors will have a chance to develop.
- 12 artichoke bottoms, fresh or canned
- 1/4 cup butter
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1 tablespoon garlic, minced
- 2 cups cooked spinach
- 1/2 pound lump crabmeat
- 1/4 cup tomato ketchup
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
- 1/2 ounce Herbsaint*
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 pound butter, melted
- 1 ounce sherry
- 2 tablespoons parsley, chopped
- *or use Pernod as a substitute
- Prep Time: 1 Hour
- Pre-heat oven to 350Â° F. If the artichoke bottoms are canned, soak in cold water for one hour to remove the brine and vinegar taste.
- In a heavy-bottom black iron skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Chop the cooked spinach very fine and add to the vegetables. Blend well and add lump crabmeat. Stir until all ingredients are well incorporated. Simmer 5 minutes and add ketchup, salt, pepper and Louisiana Gold. Lower heat to Simmer and cook 10-15 additional minutes.
Add Herbsaint, Blend into the crab and spinach mixture and remove from heat. Sprinkle in breadcrumbs and allow the mixture to cool slightly. Once cooled, stuff the center of each artichoke bottom with the crab and spinach mixture. Place the artichokes in a large baking pan and top with an equal portion of melted butter and sherry. Sprinkle with parsley and bake uncovered for 15-20 minutes. Serve two artichokes as an appetizer.