INGREDIENTS: 6 fresh artichokes; 1 1/2 pounds crab meat
ARTICHOKES: 1 cup water; 4 lemons, halved; 4 lemons, juiced; 1 cup olive oil; 1 cup dry white wine; 3/4 cup finely chopped onion; 1/4 teaspoon black peppercorns; 5 fresh thyme sprigs; 6 fresh rosemary sprigs; 4 bay leaves
CRAB STUFFING: 1 1/2 cups butter; 3 medium onions, finely chopped; 1 1/2 cups finely chopped shallots; 6 cups coarse white bread crumbs dampened with oyster or fish stock; 6 bay leaves; 1 1/2 teaspoons salt; 1 1/2 teaspoons black pepper; Dash cayenne; 3 tablespoons chopped parsley;
TO GARNISH: 1/2 tomato, small diced Parsley, chopped
ARTICHOKE PREPARATION: In a large pot, combine the water with 4 lemon halves and lemon juice. Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top 1/4 of the leaves. Drop the artichokes immediately into the lemon-infused stock. Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves. Bring to a simmer over high heat, reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
CRAB STUFFING PREPARATION: In a large skillet over medium heat, melt butter, then sauté onion and shallots until tender. Add dampened bread crumbs and continue cooking 5 minutes. Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly. Remove skillet from heat. Remove bay leaves. Place steamed artichokes on a cutting board and slice in half with a serrated knife. Scoop out the choke with a spoon and discard. Fill each with approximately 1/2 cup crab stuffing depending on the size of the artichoke. Arrange artichokes in a baking dish and bake 30 minutes at 350°F or until golden brown. To serve, top each artichoke with 2 tablespoons hollandaise sauce and garnish with tomato and parsley.
INGREDIENTS: 2 large egg yolks; 1 tablespoon cold water; 1/2 cup unsalted butter, melted, room temperature; 1 1/2 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon cayenne pepper sauce; 1/4 teaspoon Worcestershire sauce
PREPARATION: Whisk the egg yolks and cold water together in a stainless bowl until foamy. Place the bowl over a saucepan of water at a low simmer. Continue to whisk egg mixture until thickened, about 1 minute. Slowly add the melted butter, in a steady stream, into the egg mixture, whisking constantly, until the sauce is thick and emulsified. Remove the bowl from heat; whisk in the lemon juice, salt, pepper sauce and Worcestershire sauce. Taste and adjust seasoning. Serve immediately or let stand over warm water in saucepan for up to 30 minutes.
Photo: David Nehmer