Stuffed Artichokes with Crabmeat

My aunts all made delicious stuffed artichokes, traditionally served with breadcrumbs and cheese stuffing. But I remember my mother’s stuffed artichokes the best. Besides all of the regular ingredients, there was a pound of crabmeat in the stuffing—taking the artichoke to a new level of deliciousness. And because I can’t help myself, I have changed the recipe to add my own taste preferences. I love the flavor of anise, especially with seafood, so I add absinthe or Herbsaint to my braising liquid. It makes a lovely perfume during cooking and enhances the flavor.

Read more about the author's family traditions around stuffed artichokes in this story: "Payment in Artichokes". 

Directions

1. Preheat oven to 375 F

2. Prepare acidulated water: Zest the lemon and set aside. Cut open the zested lemon and squeeze the juice into a large bowl of water, then add the lemon halves. This keeps the artichokes from browning.

3. Prepare the artichokes: Cut the stem with the shoulders of the artichoke. That should allow the artichoke to sit firmly on the stem end. With a bread knife, a ham knife, or other serrated knife, cut about an inch across the artichoke, removing the thorny end of the leaves. You can remove the very tough outer leaves and trim the thorns off any short leaves with scissors. Place the artichoke on the work surface, stem end down. With your hands, open the leaves until you get to the choke—the fibrous part in the middle. With a small knife or a sharp spoon like a melon baller, scrape out the choke fibers to reveal the heart of the artichoke. Make sure that no fibers remain. Place artichoke into the prepared water. Repeat the process with all the artichokes.

4. Prepare the breadcrumb mixture: Place the lemon zest, breadcrumbs, garlic, half of the prepared parsley, the cheese, and the crabmeat into a large mixing bowl. Stir gently to distribute all the ingredients evenly. Add three tbsp. of olive oil and mix well again. 

5. Stuff the artichokes: Take out the first artichoke and allow it to drain for a minute, thorn-side down. Then turn the artichoke onto its stem side. With your fingers, pull open the leaves, without breaking them, to get to the choke. With your small knife or spoon, remove the choke to reveal the heart. Working with ¼ of the breadcrumb mixture, fill the cavity above the heart. Then, working from the inside out, stuff between the leaves of the artichoke, pushing it down to the base. The artichoke will seem bigger. Repeat this process for each artichoke.

6. Prepare the artichokes for cooking: Pour the white wine and absinthe into a nonreactive Dutch oven or large deep casserole, then place all four artichokes stem side down into the vessel. You can let them touch if it is snug. They need to be side by side, not on top of each other. Sprinkle salt and pepper over the tops of the artichokes. Slice the remaining lemon and place a slice of lemon on the top of each artichoke. Drizzle about a teaspoon of oil over each one. Being careful not to wet the stuffing, and add enough water to come up about a third of the way up the artichoke. 

7. Cook: Cover with the lid or aluminum foil. Place into the preheated oven for ninety minutes. Check for doneness by pulling off one of the leaves. If it comes off easily, it is done. If it does not, recover and return the pot to the oven for fifteen more minutes. Then remove. Place on a platter and sprinkle with the remaining parsley.