Stuffed Artichoke

Weekly Recipe: 

2 artichokes

4 ounces crab meat

2 tablespoons crème fraiche

1 tablespoon lemon zest

1 tablespoon chopped chives

1 teaspoon olive oil

Salt to taste

Frisée to garnish (curly chicory or endive)

Cover the artichokes with water in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off. Set aside to cool. Once cooled, cut the artichokes in half and remove the inner choke (or heart) and bristles with a spoon. In a bowl, combine the crab meat, crème fraiche, lemon zest, chives, and oil. Mix well and season to taste. Stuff each artichoke half with two tablespoons of the crab meat mixture. Plate and garnish with frisée. Source: Peruvian Power Foods by Manuel Villacorta, MS, RD