When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for a summertime appetizer. It was time to get stuffing.
Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle. But, in the hands of an adventurous cook, the clean crisp flavor of an artichoke is the perfect vessel for culinary exploration. In Louisiana, stuffing artichokes is a uniquely New Orleans thing. At the close of the 1800s, boatloads of Sicilians came into the city and coastal South Louisiana along with many immigrants from Catholic Mediterranean countries. They brought their customs and beliefs along with a treasure trove of recipes. While the artichoke is not typically known as a French Acadian delicacy, it has found its way into the playbook of many Cajun cooks with unique variations on the stuffing.
The thought process behind this crabmeat-stuffed artichoke recipe is straightforward; take an ordinary artichoke and make it colorful and festive with Louisiana blue crab. Fresh crabmeat, fragrant extra virgin olive oil combined with garlic, grated Parmigiano Reggiano and herbs nestled among the leaves of the perfect artichoke – this crabmeat-stuffed artichoke is a no-brainer.
- 1 large artichoke
- Salted water
- 2 lemons, divided
- 2 cups of finely ground unseasoned breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic
- 1 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons diced olives
- Dash of hot sauce
- 1 tablespoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup extra virgin olive oil, divided
- 1 cup Louisiana white lump crabmeat
- Preheat the oven to 400ºF.
- Slice the stem portion of the artichoke off at the bottom so that it will stand vertically. Cut off the top inch of the artichoke and use scissors to trim the points off the leaves.
- In a large pot with heavy lid, add the artichoke. Add enough water to cover the artichoke and pour in the salt. Slice 1 lemon into halves and squeeze into the pot to keep the artichoke from discoloring. Turn the burner on high heat and bring to a boil. Lower the heat to a simmer and cover the pot. Cook until tender but not falling apart, about 20 minutes. Check for doneness (the leaves should effortlessly pull out and a knife should easily pierce the bottom). Remove from the hot water and quickly submerge into ice-cold water for 5 minutes as an added means to preserve color. Remove and drain.
- In a large mixing bowl, add the breadcrumbs. Mix in all the ingredients except the olive oil and crabmeat. Cut the remaining lemon in half and squeeze half the lemon into the mixing bowl. Slowly drizzle olive oil while stirring to achieve a wet consistency, about ½ cup. Add the crabmeat and mix together, but try to leave the crab in lumps taking care not to break it down.
- Starting from the bottom, pack the mixture into each leaf until every leaf is stuffed. Any remaining mixture should fill the center cavity area. Drizzle the entire stuffed artichoke with the remaining olive oil, squeeze the remaining half of lemon, and bake in a 400ºF oven for 15 minutes or until browned on top. Let sit for 1 hour minimum before serving.
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