Marks Stuffed Artichokes Recipe

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Marks Stuffed Artichokes
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Ingredients
12
Count
Nutrition
1659
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Cut the stems off of the artichokes so they stand upright by themselves. Clip1/4 inch from each leaf of the artichokes.
  2. Finally, cut approximately 1/2 inch off the top of the artichokes
  3. Now the two artichokes should appear like the ones in the picture on the left.
  4. Now we are going to boil the artichoke.
  5. You want to place both artichokes in a pot of water with 4 tbsp of salt.
  6. Make sure you use a pot that's deep enough to keep the artichoke submerged in the water (as seen in the picture).
  7. You want to boil the artichokes for 30 to 45 minutes.
  8. Make sure not to over-cook the artichokes (if this happens the leaves will fall off when stuffing).
  9. A good way to tell when they are done is to pull off a leaf from the artichoke.
  10. The leaf should come off easily but not fall off.
  11. Once you have the leaf off take the back end of a butter knife and try to scrape off the meat from the artichoke (the meat is the light colored part of the leaf that attaches it to the artichoke approximately 1/4h from the bottom of the leaf).
  12. If it scrapes off easily the artichoke is done. Remove the artichokes from the pot and set aside.
  13. Put the two eggs, 1/2tsp of water
  14. 1 lb lump crab meat into a blender.
  15. Puree to form a paste as shown in the white bowl in the picture.
  16. On a chopping board, mince the shrimp.
  17. You do not want to cut the shrimp up too small, but just small enough so as not to have a lumpy stuffing mixture.
  18. Take 1 stick butter, 1 clove minced garlic, 1/2 small onion minced, 1 tbsp salt, and 1 tbsp black pepper (the cayenne will give it a nice color for you Cajuns out there) .
  19. Simmer in a pan on low heat until the garlic and onion has softened. Add your lump crab paste.
  20. Stir continuously so as not to glaze the crab meat.
  21. Add 1 cup Italian bread crumbs and the minced shrimp.
  22. Continue to cook until the shrimp turns a red.
  23. Mix 1/2 cup mozzarella cheese and cook until the cheese has melted. Remove from heat and set aside.
  24. Now for the tedious part!
  25. Begin stuffing each leaf with stuffing mixture working from the inside out in a circular pattern.
  26. You don't have to stuff the very center of the artichoke.
  27. Once the artichoke is stuffed, it should look like the one shown in the picture.
  28. Place it in a baking pan and bake in the oven at 450 ° for ten minutes or until stuffing is golden brown.
  29. Once golden brown take your remaining mozzarella cheese and sprinkle generously on top.
  30. Bake for another minute or two until cheese has melted.
  31. Remove from oven and serve.
  32. Eating instructions pull leaves off from outside working in holding top of leaf with fingers place into mouth bite down on leaf scraping both stuffing and leaf meat.
  33. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1658.67 Kcal (6945 kJ)
Calories from fat 885 Kcal
% Daily Value*
Total Fat 98.33g 151%
Cholesterol 551.55mg 184%
Sodium 7583.33mg 316%
Potassium 504.08mg 11%
Total Carbs 111.62g 37%
Sugars 4.55g 18%
Dietary Fiber 7.34g 29%
Protein 86.42g 173%
Vitamin C 8.5mg 14%
Vitamin A 0.6mg 19%
Iron 83.3mg 463%
Calcium 871.1mg 87%
Amount Per 100 g
Calories 219.63 Kcal (920 kJ)
Calories from fat 117.19 Kcal
% Daily Value*
Total Fat 13.02g 151%
Cholesterol 73.03mg 184%
Sodium 1004.15mg 316%
Potassium 66.75mg 11%
Total Carbs 14.78g 37%
Sugars 0.6g 18%
Dietary Fiber 0.97g 29%
Protein 11.44g 173%
Vitamin C 1.1mg 14%
Vitamin A 0.1mg 19%
Iron 11mg 463%
Calcium 115.3mg 87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.6
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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