re: Canned Artichoke Bottoms

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I make these crab topped artichoke bottoms, quite often, based on a recipe from the old Masson's, which is topped with hollandaise. So good with fresh bottoms.



Want to share the recipe?!?

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Crabmeat and Artichoke

6 large fresh artichokes (more if they aren’t too large)
6 T butter
2/3 c thinly sliced green onions
2 bay leaves
pinch of thyme (I use more of this and more of the cayenne)
pinch cayenne
½ t salt
¼ c white wine
1 lb lump crabmeat (I use jumbo lump)
1 egg, beaten
½ c bread crumbs
½ c finely grated swiss cheese (I don’t add this)

Homemade hollandaise sauce:
3 egg yolks
2 T lemon juice
¼ t salt
pinch of cayenne
1 stick butter

Steam the artichokes until tender and drain. Clean the bottoms of leaves and “hair”. Use the leaves for garnish or add some of the meat from the leaves to the recipe, if you like.

Preheat the oven to 350.

Melt 6 T of butter in skillet and sauté the green onions, thyme, bay leaves and cayenne over medium high heat for about 3 minutes. Add salt, wine and crabmeat and carefully stir until crabmeat is heated. Remove from heat and add the egg and bread crumbs.

Load each artichoke bottom with about ½ c of the crabmeat mixture, sort of forming it onto the bottom. Sprinkle with a heaping T of swiss cheese. Bake for 15 minutes.

Hollandaise

Place the egg yolks, lemon juice, salt and cayenne in a blender and blend for a few seconds on medium speed. Heat the stick of butter to a boil, but do not brown. Add it to the blender in a slow steady steam with the blender on high. Do not over blend. Stop when thickened.

Top each artichoke bottom with 2 heaping tablespoons of the sauce just before serving.

Serve’s 6.

Posting in the recipe thread, as well.