Best Artichoke Bottoms Stuffed With Crabmeat Au Gratin Recipes

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SPINACH STUFFED ARTICHOKE BOTTOMS



Spinach Stuffed Artichoke Bottoms image

Artichoke bottoms are stuffed with sautéed spinach in butter and topped with a creamy gratin sauce. Courtesy of Chef Jacques Pépin.

Provided by hungerbuster

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 13

6 artichoke bottoms
1 1/2 lbs spinach
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup grated swiss cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash nutmeg
1/3 cup heavy cream
2 tablespoons grated parmesan cheese

Steps:

  • Prepare artichokes or buy canned bottoms. To prepare remove stem and then break the leaves of the base. Artichoke should have a conical shape when done. Cut off the core of the artichoke above the base. Base should be trimmed with vegetable peeler until all of the fibrous material is removed. Place the core and bottom in lemon water. The choke will be removed after cooking.
  • Arrange artichoke pieces in one layer in saucepan with little oil, water, lemon juice and a dash of salt. Cook for 20-25 minutes covered. Once tender remove bottoms with spoon and pour cooking liquid over the bottoms.
  • Spinach Sauté:.
  • Cook in skillet with dash of salt 3-4 minutes until wilted. Drain. Using a spoon, press spinach to extract water. Chop the spinach and sprinkle with salt and pepper. Heat butter in skillet until dark brown then add spinach. Sauté just until heated. Reheat the artichoke bottoms in their liquid and drain. Arrange them in a gratin dish and spoon spinach into each one. Press the Swiss cheese on top of spinach.
  • Gratin Sauce:.
  • Melt the butter in a heavy saucepan and add flour. Mix with whisk and cook on medium heat for 10 seconds. Add the milk all at once and mix with whisk. Add the salt, pepper, and nutmeg. Stir until sauce boils. Reduce heat and boil for 30 seconds. Add cream and remove from heat.
  • Preheat the broiler. Coat the artichokes with sauce and sprinkle with parmesan cheese. Heat under broiler for 3-4 minutes or until browned.

Nutrition Facts : Calories 238, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.7, Sodium 463.8, Carbohydrate 21.2, Fiber 9.5, Sugar 0.6, Protein 11.1

ARTICHOKES AU GRATIN



Artichokes Au Gratin image

This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

Steps:

  • Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

ARTICHOKE GRATIN - GIADA DE LAURENTIIS



Artichoke Gratin - Giada De Laurentiis image

Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.

Provided by DoubleAs Mom

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke heart, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup marsala wine
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 450 degrees F.
  • Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
  • Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

CRAB-FILLED ARTICHOKE BOTTOMS WITH MORNAY SAUCE



Crab-Filled Artichoke Bottoms With Mornay Sauce image

Make and share this Crab-Filled Artichoke Bottoms With Mornay Sauce recipe from Food.com.

Provided by Chef GreanEyes

Categories     Crab

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 20

6 large artichokes
2 lemon wedges
4 cups water
1/4 cup lemon juice
1 teaspoon salt
2 tablespoons olive oil
1 lb cooked crabmeat
1/4 cup minced scallion
1 teaspoon minced fresh dill
1 tablespoon lemon juice
salt and pepper
1/4 cup heavy cream
1 egg yolk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
11 1/4 cups milk, scalded
1/4 cup grated gruyere cheese
1/4 cup grated parmesan cheese
salt and white pepper
1 pinch nutmeg

Steps:

  • Artichoke Bottoms: Snap off artichoke stems. Snap off tough outer leaves and cut off tender inner leaves. Trim reamaining green parts with veggie peeler. Rub exposed surfaces with lemon wedges to prevent discoloration.
  • Bring water, lemon juice, salt and olive oil to boil. Add artichokes and boil until tender, about 20 minutes. Remove artichokes and cok. reserving water. When cool enough to handle, remove chokes with spoon and return bottoms to cooking water t keep warm until ready to fill.
  • Crab Filling: Mix all ingredients and set aside.
  • Mornay Sauce: Beat cream and egg yolk until well comnbined.
  • Melt butter over medium-low heat in small saucepan. Stir in flour and cook 2 minutes, stirring constantly and taking care not to burn. Add milk and brin to gentle boil over medium-high heat while stirring. Lower heat and simmer 1 minute. Stir in Gruyere and half the Parmesan and cook, stirring, until cheeses melt. Salt and peper to taste and add nutmeg. Remove from heat and beat in cream-egg mixture. Stir 1/4c sauce into crab mixture.
  • To Assemble: Line baking sheet with foil and butter it. Place warm artichoke bottoms on baking sheet and divide crab mixture among them. Spoon Mornay sauce over and sprinkle with remainig Parmesan. Broil 4 inches from heat for 4 minutes, until heated through and nicely browned.

Nutrition Facts : Calories 588, Fat 31.8, SaturatedFat 17.1, Cholesterol 156.8, Sodium 1503.2, Carbohydrate 42.2, Fiber 9.2, Sugar 0.5, Protein 38

STUFFED ARTICHOKE BOTTOMS



Stuffed Artichoke Bottoms image

These creamy, quick bites are really yummy and couldn't be much easier to make. I prepare them ahead of time to take to a party, then bake them and serve with cocktail forks. -Sandi Vanthoff, Henderson, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

2 cans (14 ounces each) artichoke bottoms, drained
11 ounces cream cheese, softened
3 garlic cloves, minced
2 teaspoons minced chives
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese

Steps:

  • Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.

Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 166mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Artichoke bottoms stuffed with crabmeat au gratin is a delicious and elegant dish that can be served as an appetizer or a main course. The dish is typically made by filling artichoke bottoms with a mixture of fresh or canned crabmeat, breadcrumbs, and seasonings, then topping them with a creamy cheese sauce and baking until golden brown and bubbly.

Ingredients

The exact ingredients for artichoke bottoms stuffed with crabmeat au gratin recipes can vary depending on the recipe, but some common ingredients include:
  • Artichoke bottoms
  • Canned or fresh crabmeat
  • Breadcrumbs
  • Parmesan cheese
  • Butter
  • All-purpose flour
  • Milk or heavy cream
  • Salt and pepper
  • Garlic powder
  • Green onions or chives

Preparation

To make artichoke bottoms stuffed with crabmeat au gratin, begin by preheating the oven to 375°F. Drain canned artichoke hearts and reserve the bottoms. If using fresh artichokes, prepare them by removing the leaves and fuzzy choke, then blanching them until tender. Carefully remove the hearts and reserve them for stuffing. In a mixing bowl, combine the canned or fresh crabmeat, breadcrumbs, Parmesan cheese, melted butter, chopped green onions or chives, garlic powder, salt, and pepper. Mix thoroughly and set aside. To make the cheese sauce, melt butter in a saucepan over medium heat. Add all-purpose flour and stir to combine. Gradually whisk in milk or heavy cream until the mixture thickens. Add salt, pepper, and Parmesan cheese, and stir until the cheese is melted and the sauce is smooth. To assemble the dish, spoon the crabmeat mixture into the artichoke bottoms, packing it down gently. Place the stuffed artichoke bottoms in a baking dish and pour the cheese sauce over them. Bake for approximately 15-20 minutes or until the cheese sauce is golden brown and bubbly.

Variations

There are many variations of artichoke bottoms stuffed with crabmeat au gratin recipes that can be customized to suit individual tastes and preferences. Some possible variations include:
  • Adding chopped bacon, spinach, or roasted red peppers to the crabmeat stuffing
  • Using different types of cheese in the sauce, such as Gruyere or cheddar
  • Substituting shrimp or lobster for the crabmeat
  • Spicing up the dish with cayenne pepper or hot sauce
  • Adding a topping of breadcrumbs mixed with melted butter and Parmesan cheese for added crunch

Serving Suggestions

Artichoke bottoms stuffed with crabmeat au gratin can be served as an appetizer, a side dish, or a main course, depending on the portion size. Some possible serving suggestions include:
  • Serve as an elegant appetizer for a dinner party or special occasion
  • Pair with a light salad or soup for a light and refreshing lunch
  • Serve as a side dish with grilled or roasted meats or seafood
  • Pair with a glass of crisp white wine or a cold beer for a satisfying meal

Conclusion

Artichoke bottoms stuffed with crabmeat au gratin is a delicious and versatile dish that can be customized to suit individual tastes and preferences. Whether served as an appetizer or a main course, this dish is sure to impress guests and satisfy cravings for rich and flavorful seafood dishes.
Artichoke bottoms stuffed with crabmeat au gratin is a dish that perfectly blends the richness of crabmeat with the mild flavor of artichokes. This appetizer is perfect for a dinner party, holiday gathering, or any special occasion. While the dish may sound complicated, it is surprisingly easy to make at home. To help you prepare this dish, we have compiled some valuable tips that will make your artichoke bottoms stuffed with crabmeat au gratin recipe a hit with your guests.

1. Choose the Right Artichokes

Artichokes are the star ingredient of this dish, and choosing the right artichokes is crucial. You want to use artichokes that are firm, heavy, and have tightly closed leaves. The ideal size for artichoke bottoms is between 2 and 3 inches in diameter. If you can only find larger artichokes, you can still use them, but you will need to cut them in half to create the bottoms.

2. Properly Clean the Artichoke Bottoms

Artichokes can be quite tricky to clean, but it is necessary to ensure that they are safe and free from any unpleasant textures. Cut off the stems and any tough leaves at the base of each artichoke. Use a spoon to carefully remove the fuzzy choke from the center of the artichoke. Rinse the artichoke bottoms thoroughly under cold water and pat them dry with a paper towel.

3. Use Fresh Crabmeat

Fresh crabmeat is essential for this recipe. Do not use imitation crabmeat or canned crab meat as it can have a rubbery texture and will not be as flavorful. You can use either lump crabmeat or a combination of lump and claw meat. Be careful when handling fresh crabmeat as it is delicate and can easily fall apart.

4. Incorporate Aromatic Ingredients

The addition of aromatic ingredients like garlic, shallots, and herbs can greatly enhance the flavor of this dish. Sauté some garlic and shallots in butter until they are fragrant and translucent, then add in chopped fresh herbs like parsley, chives, and tarragon. These ingredients will infuse the crabmeat stuffing with extra flavor.

5. Use a Creamy and Cheesy Sauce

The sauce used in this recipe is what gives the dish its creamy texture and savory taste. A combination of heavy cream, grated Parmesan cheese, and Gruyere cheese makes for an indulgent and rich sauce. Be sure to stir the sauce frequently to prevent it from burning or sticking to the bottom of the pan.

6. Watch the Cooking Times

When baking the stuffed artichoke bottoms, keep a close eye on the cooking times. The artichokes should be tender but not overcooked, as this can cause them to become mushy. The crabmeat stuffing should be cooked through and lightly golden on top. To achieve this, bake the dish for about 20 to 25 minutes or until it is heated through and the cheese is melted and bubbly.
Conclusion
In conclusion, making artichoke bottoms stuffed with crabmeat au gratin is not as difficult as it may seem. With the right ingredients, proper cleaning, aromatic additions, and careful attention to cooking times, you can prepare a dish that will wow your guests. Remember to use fresh crabmeat, choose the right artichokes, and craft a creamy cheese sauce to tie everything together. With these tips in mind, your artichoke bottoms stuffed with crabmeat au gratin recipe is sure to be a hit at any gathering.

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