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Ingredientes
- 4 artichokes, lg. sized
- 1/2 lemon, retain peel and grate
- 1/2 teaspoon salt
- 1 dash baking soda
- 1/2 pound crabmeat, picked for shells
- 4 slices bacon
- 2 green onions
- 1/4 c. pine nuts
- 1/4 c. Parmesan cheese, grated
- 2 T parsley, basil, tarragon
- 1 teaspoon oil
- 1 T butter
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Direcciones
- Cut stems and crowns from artichokes. Rub leaves with lemon juice. Cook artichokes in 3 qts boiling water with baking soda and salt for 30 min or possibly till tender. Remove from boiling water and place in cold water to "refresh" artichoke. Invert to drain.Cut bacon into 1/4 inch pcs. Chop green onions. Lightly toast the pine nuts. Grate the lemon peel. Heat oil in a small pan and saute bacon till slightly browned. Pour off excess fat and add in crabmeat and cook for 1 minute. Remove pan from heat. Stir in green onions, pine nuts, Parmesan cheese, and herbs. Add in salt, cayenne and black pepper and grated lemon peel to taste.
- Pull out inner leaves of artichoke to create a 1 1/2-inch cavity. Scoop out fibrous meat at bottom, but don't pierce the hearts. Divide the filling into 4 equal portions and spoon into the cavity of each and top with a pat of butter. Bake in oven at 400 degrees for 10-15 min or possibly till thoroughly heated. Serve hot. Serves: 4. (Prep and Cooking Time: 2 hrs)
- NOTE: Artichokes may be prepared and refrigerated 8 hrs in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 197 | 64% |
| Total Fat 22.28g | 28% |
| Saturated Fat 6.63g | 27% |
| Trans Fat 0.03g | |
| Cholesterol 78mg | 26% |
| Sodium 933mg | 39% |
| Potassium 488mg | 14% |
| Total Carbs 8.07g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.04g | 1% |
| Protein 19.9g | 32% |
