Serves 4
4 artichoke hearts
1 cup water
1 tablespoon lemon juice
1/4 lemon
Pinch of salt
1 tablespoon butter
1 tablespoon onions, finely chopped
2 tablespoons Boursin cheese, with garlic and herbs
1 tablespoon breadcrumbs
1/2 teaspoon fresh tarragon, chopped
2 tablespoons macadamia nuts, chopped
1/4 cup Dungeness crab meat
1 tablespoon lemon juice
Bring water to a boil with a pinch of salt and 1 tablespoon of lemon juice. Simmer artichoke hearts in the water for 10 minutes, until tender when pierced with a fork. Sauté onions in butter for 2 minutes. Combine remaining ingredients; stuff each artichoke heart with 1/4 of the crab stuffing. Bake in a preheated 400° oven for 15 minutes.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
