Artichoke Hearts with Crab Reicpes, Artichoke Hearts with Crab Free Reicpe, Free Recipes Artichoke Hearts with Crab

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Artichoke Hearts with Crab

1 1/2 pounds crab meat, picked over
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 pimento, diced, for garnish
1 small head radicchio

Directions ::..

Prepare Dijon Vinaigrette and set aside until ready to use. 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 pimento. Pass any remaining vinaigrette separately.