Seafood Salad Stuffed Artichokes Recipe

Use either crab, prawns or crab-sticks
Yield: 2    Preparation Time:     Cooking Time:
Artichokes stuffed with a crab salad and served with a simple dipping for the leaves. Served as a main-course.


2 artichokes
juice of 1 lemon
2 tbsp finely chopped red onion
1 handful chopped vegetables- celery, red peppers
1 handful crab meat
1 tsp plain yoghurt or cream
1 tbsp mayonnaise
1/8 tsp nutmeg
dash of paprika
1 tsp capers, rinsed and chopped

Recipe Instructions

Prepare the artichokes
Cut away the top outer leaves and cut off the top 1″ (2.5 cm). Peel the base all the way round and remove the choke. Rub cut surfaces with lemon juice, and put the artichokes in water to prevent blackening. Bring a large pot of water to boil and add 2 tablespoons of lemon juice to the water. Add the artichokes to the water, reduce to a simmer and cook for 45 minutes until soft. Use a sharp knife and check the stems. Drain well, put on kitchen roll. While still warm press the leaves back and remove the choke and any spiky leaves. Chill the artichokes.

Prepare salad
Combine the remaining ingredients in a bowl. Stuff each artichoke with some of the filling and place on a plate. Scatter any remaining salad around.

Artichokes served simply with melted butter, mayonnaise or a simple vinaigrette.


Main course