Artichoke Hearts


Photo: flickr user norwichnuts
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Ingredients

4 Globe artichokes
250 grams White crabmeat
2 tablespoons Mayonnaise, up to 3
Salt and freshly ground pepper to taste
1 tablespoon Chopped fresh chervil

Preparation

1
Break off the stalk, pull off the tough outer leaves from the base with a small sharp knife. Round the base slightly to neaten. Hold the top in one hand, slice off the bottom third. Discard the top two thirds - it is mainly fibrous leaf.
2
Place the hearts in cold water with the juice and skin of half a lemon to stop discoloration.
3
When ready, place in boiling water well-salted water (with a little lemon juice). Weigh down with a plate. Simmer for 15-20 minutes.
4
Pierce the centre of the heart to check it is tender.
5
Lift out into iced cold water. Drain and scoop out the choke. Fill the centre with, e.g. white crabmeat mixed with mayonnaise and chervil.

Tools

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Tags:

home

Yield:

1.0 servings

Added:

Wednesday, February 10, 2010 - 6:10pm

Creator:

Anonymous

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