We all long for moments of culinary grandeur. Grandeur may imply complicated; however, there are many dishes that evoke splendid style without complications. Such is the case with my Hallelujah Artichokes. Artichokes can be shared or served to each individual. The versatility includes being served as hors d’oeuvres, as a starter, as an entree or with a cheese course. Artichokes were cultivated from the thistle species. Artichokes are rich in vitamin K and antioxidants and the green tone adds color to our winter tables. What more could one wish for on cold winter’s day?
Hallelujah Artichokes
Trim each artichoke to remove the thorns. Then, completely remove the thread core (called choke) that is attached to the artichoke heart. Wash each thoroughly. In a stockpot with a cover, steam the artichokes with a dash of olive oil and lemon slices. Make sure to prop up the artichokes and cook until just tender. (Don’t completely cover the artichokes with water, just bring the water to the leaves’ edge so that steam surrounds the meat the artichokes.) Remove the artichokes and stuff each with a mixture of 1 part fine Italian bread crumbs, 1 part Parmesan cheese, 1 part cooked crab meat and chopped chives. Return the artichokes to the stockpot with a portion of the same lemon water that will not submerge the artichokes. Prop each artichoke upright. Drizzle each with olive oil. Cover and steam until the stuffing is heated through.
In a sauce pan on the stove, prepare a lemon butter sauce with fresh chopped tarragon. When ready to serve, remove the hot artichokes and top each with the lemon butter sauce. © Kelly McBride Loft