Crab Stuffed Artichokes
- 4 whole artichokes
- 2 cups Panko bread crumbs
- 2 cans crab meat, drained
- 1 clove garlic, minced
- ¼ cup onion, diced
- ¼ cup grated Parmesan
- ½ teasp dried oregano
- ¼ cup olive oil
- 2 Tbsp butter
- salt and pepper to taste
- ½ cups water
- 1 Tbsp lemon juice
- Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain.
- Pull out the purple furry choke from the middle. Use a spoon to scrape out the extra furs. (Check out this helpful step-by-step on how to properly clean an artichoke).
- Preheat oven to 375 degrees.
- In a microwave-safe glass dish arrange artichokes, bottoms up, and add water to reach half way up artichokes.
- Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
- In a medium bowl combine bread crumbs, garlic, Parmesan, oregano, olive oil, salt and pepper; mix well. Set aside.
- In a medium pan, melt the butter to saute the onions and garlic.
- Add crab meat to heat through.
- Add the bread crumb mixture to heat through. Add water as needed, to make sure the mixture is moist.
- Press about ½ cup of stuffing into each artichoke; be sure to get in all the nooks and crannies.
- Place each artichoke, bottoms down, back in the glass dish.
- Add braising liquid to cover the bottom of the artichokes.
- Sprinkle tops of artichokes with more cheese and drizzle tops with olive oil.
- Bake for 15 minutes, or until leaves pull out easily.
- Optional: For extra crispy tops, you can switch to the broiler for the last 5 minutes.