8 hot artichoke seafood Recipes

artichoke hearts, drained and chopped, mayonnaise, grated parmesan cheese, frozen crabmeat , with shrimp,thawed,drained and flaked, dry seasoned dry bread crumb

butter or 2 tbsp margarine, chopped green sweet pepper, sliced green onion, chopped celery, sliced mushrooms, drained, frozen artichoke hearts, thawed, lump crabmeat, shrimp, cooked and peeled, shredded cheddar cheese (4 oz.), grated parmesan cheese, mayonnaise, lemon juice, worcestershire sauce, bottled hot pepper sauce , to taste, egg, beaten, sliced water chestnuts, drained (optional), deep dish pie shells, partially baked (i let bake about 10-15 minutes while i m preparing the filling), almonds

water-packed artichoke hearts (drain well and squeeze out moisture between paper towels), monterey jack cheese, shredded fresh parmesan cheese, cream cheese, room temp, fage plain greek yogurt, garlic clove, crushed and minced, chopped chives or 1/4 cup green onion, chopped roasted red pepper, chopped sun-dried tomato (pat dry first to remove oil marinade), cooked scallops , chopped smaller, lemon , juice of, pimiento, drained, pepper and frank s red hot sauce

fennel seed, black peppercorns, coriander seeds, red pepper flakes, bay leaves, water, lemons, halved, head garlic , sliced through the equator but not all the way through, dry wine, sea salt , preferably gray salt, boiling potatoes, onions, unpeeled, ends removed, artichokes (no need to trim), lobsters, jumbo shrimp in the shell, dozen fresh clams, melted unsalted butter, sea salt , preferably gray salt, fennel spice rub , recipe follows, hot pepper sauce

backfin crab meat or 1/2 lb lump crabmeat, unsalted butter, onion, minced, cream cheese, room temperature, worcestershire sauce, prepared horseradish, old bay seasoning or 1/2 tsp other seafood seasoning, hot pepper sauce (such as tabasco), artichoke hearts, drained,chopped, parmesan cheese, grated, cracker , for serving

cream cheese , softened - the lower fat kind is fine, artichoke hearts, drained and chopped, six to eight oz (half a bag) of frozen, chopped spinach - thawed and squeezed dry - or for an extra rich dip, use thawed spinach souffle from pepperidge farms, four to six oz shredded parmesan cheese - you can use the stuff in the green can but the real thing is better, crab meat, drained - or fresh if you can afford it, shrimp, drained and chopped - or fresh if you like, mayo, hot sauce to taste