Crab-stuffed baby artichokes

Crab-stuffed baby artichokes

By
From
Little Italy
Makes
18
Photographer
Jacqui Melville

Get your hands on the freshest white crab meat and make this dish in less than ten minutes. It doesn’t get any simpler.

Ingredients

Quantity Ingredient
250g fresh white crab meat
1 lemon, finely zested and juiced
1 red chilli, deseeded and finely chopped
1/2 fennel bulb, finely chopped
4 tablespoons extra-virgin olive oil
2 tablespoons flat-leaf parsley leaves, finely chopped
sea salt
freshly ground black pepper
9 pre-cooked and marinated baby artichokes with stems, halved lengthwise
lemon wedges, to serve

Method

  1. In a bowl, mix the crab meat, lemon juice and zest, chilli, fennel, olive oil and half the parsley. Season to taste with salt and pepper.
  2. Prep the artichokes by scooping out a little from the centre of each heart using a melon baller or a teaspoon. Lay the halved artichokes on a platter and spoon the crab mixture into the hollow you created. Sprinkle with the remaining parsley and serve with lemon wedges.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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