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Seafood Artichoke

by Sally Bernstein

Serves 5

6 oz. crabmeat
1 lb. shrimp
1 cup cubed Swiss cheese
⅓ cup chopped green pepper
1 tsp. salt
½ cup mayonnaise
2 tsp. lemon juice

5 cooked artichokes


Break crabmeat and shrimp into chunks. Toss with cheese, green pepper, and salt. Blend mayonnaise and lemon juice, add to mixture.

To cook artichokes:  place in boiling water (salted) to cover. Add olive oil, a few cloves of garlic or lemon juice. Cover; simmer 45 minutes to a hour, depending on the size of the artichokes. When a leaf pulls out easily, artichokes are cooked. Drain.

Remove the small center leaves of each artichoke, leaving a cup. Carefully remove choke. Fill with the seafood mixture and place in a large baking dish. Pour hot water around the artichokes (about 1” high).

Cover and bake at 375º about 35 minutes or until heated through.

Serve hot.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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