Seafood Stuffed Artichoke

10 Medium to Large Original California artichokes, cooked
1Lb. Medium raw shrimp, peeled and deveined
1Lb. Bay scallops
½ Lb. Butter
1Lb. Dungeness Crab meatLb.Sour cream
1Lb. Cream Cheese
1Lb. Shredded Parmesan Cheese, divided

INSTRUCTIONS: Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim outer dark green layer from artichoke bottoms. Cut off top quarter of artichokes and discard. Stand artichokes upright in steamer or deep saucepan, with 3 inches boiling water. Cover, steam or boil gently for 25 to 40 minutes or until base can be pierced easily with a fork, or until petal near center pulls out easily. Stand artichokes upside down to drain. With a spoon remove center petals and fuzzy center. Keep warm.

Prepare seafood sauce: In a large saucepan, sauté shrimp and scallops in butter just until shrimp starts to turn pink. Stir in crab, sour cream, cream cheese and ¾ of Parmesan cheese. Cook until heated through, stirring occasionally.

To Serve: Fan one section of the artichoke leaves. Place seafood cream mixture in center of artichokes and sprinkle with remaining Parmesan cheese. Place artichokes under hot broiler on middle rack until cheese starts to bubble and brown. Serve immediately.

Makes 10 servings.

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