Stuffed Artichoke

This is one of our favorite Louisiana treats. This is the basic version of a family recipe, minus the secret ingredients, but it still turns out fantastic.

• Ready In: 1 hr
• Serves: 4
• Yields: 2 artichokes

Ingredients

• 2  large artichokes
• 1⁄2 cup  crabmeat, chopped
• 1⁄2 cup  breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 4  garlic cloves, finely chopped
• 1⁄4 cup olive oil
• 1⁄4 cup olive oil
• 1⁄4 cup fresh parsley, chopped
•  salt, to taste
•  pepper, to taste

Directions

1. Mix together all ingredients except artichokes and 1/4 cup olive oil.
2. Cut top and bottom from artichoke and rinse.
3. Turn artichoke upside down and smash slightly to open leaves.
4. Fill each leaf from the outside in by using the top of each leaf.
5. Drizzle remaining olive oil over artichokes.
6. Steam in covered pot with just enough water to cover the bottom of the pain, but not touching the stuffing mixture.
7. Steam for about 45 minutes or until leaf pulls off easily.
8. Serve.
9. Note: Crabmeat can be cut from recipe or replaced with shrimp, crawfish, lobster or any other seafood.