Roasted Artichoke Hearts Recipe

Aurora Catering's

Roasted Artichoke Hearts
Yield - 24 Servings

See Chef's Notes below about artichoke pics

Ingredients
24 LARGE ARTICHOKES
10 BAY LEAVES
1 TBSP OREGANO LEAVES
1 TBSP THYME LEAVES
2 LEMONS (Quartered)
1/4 CUP CRAB BOIL SEASONING
2 GALLONS WATER
6 CUPS CRABMEAT STUFFING (See Recipe)
2 CUPS ITALIAN VINAIGRETTE DRESSING (See Recipe)

Method
Use a sharp chef's knife and cut off only 1/4 inch of the artichoke’s stem. Leave the artichoke with as long of a stem as possible (it will tenderize in the boil and is quite good). On the leaf end of the artichoke, cut about 1/2 inch above the heart. The intent is to cut the artichokes right at the meat line, by removing the hard leaves and leaving only the meat. An indication of a good cut is when the thistles of the heart are about 2 inches in diameter. Use a paring knife to bore out the thistles. This will form a bowl for stuffing in the top of the artichoke.

In a large stock pot add the water and boiling seasonings. Bring the pot to boil and add the artichokes, cover and boil the chokes until tender (minimum of 45 minutes).

Remove the artichokes and allow them to cool, over stuff the chokes with the crab meat stuffing by mounding it on top of the hearts. (Toothpicks can help hold the stuffing to the heart). At this point the stuffed artichokes can be individually wrapped in plastic film and refrigerated for service later.

Preheat oven to 350F and roast the stuffed artichokes for 15 minutes or until they are heated through out and a crust forms on the stuffing.

Alternate Method
Almost any seafood stuffing will do, even a wild rice and pork sausage stuffing is very good.

Plate Presentation
Arrange the artichokes in a 2” hotel insert pan, sprinkle the stuffed hearts with grated romano and serve with a monkey dishes of Italian vinaigrette dressing for dipping.

Chef's Notes:

These artichokes are NOT the best. They have many blemishes (purple and brown spots) This indicates that they are not the freshest! SORRY!
Don't cook this recipe without testing your cutting skills first. This recipe's secret is in the cut, it is essential to cut off only the leaves and to retain all of the meat. Try a couple of cuts first at different depths to find the perfect meat line location.

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