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Crab-Stuffed Artichokes

Looking for an impressive luncheon presentation? Rely on this delicious recipe for stuffed artichokes that Suzanne Strocsher’s mother passed on to her in Bothell, Washington. “They’re surprisingly easy to make,” Suzanne promises.

4 ServingsPrep: 50 min. Bake: 20 min.

Ingredients

4 medium artichokes
2 cups lump crabmeat, drained
2 tablespoons plus 2 teaspoons lemon juice, divided
1/2 cup shredded reduced-fat Swiss cheese
1/2 cup soft bread crumbs
1/3 cup reduced-fat mayonnaise
1/3 cup chopped green pepper
1/4 cup finely chopped onion
1/2 teaspoon salt

Directions

Using a sharp knife, level the bottom of each artichoke and cut 3/4
in. from the top. Using kitchen scissors, snip off tips of outer
leaves; brush cut edges with 2 tablespoons lemon juice.
Stand artichokes in a Dutch oven; add 2 in. of water. Bring to a
boil. Reduce heat; cover and simmer for 25-30 minutes or until
leaves near the center almost pull out easily.
Invert artichokes to drain. With a spoon, carefully scrape out the
fuzzy center portion of artichokes and discard.
In a large bowl, combine the crab, cheese, bread crumbs, mayonnaise,
green pepper, onion, salt and remaining lemon juice. Gently spread
artichoke leaves apart; fill with stuffing.
Place in an ungreased 8-in. square baking dish; add 1/2 in. of warm

2 of 2

Crab-Stuffed Artichokes (continued)

Directions (continued)

water. Cover and bake at 350° for 20-25 minutes or until heated
through and leaves near the outer edge pull out easily. Yield: 4
servings.

Nutrition Facts: 1 stuffed artichoke equals 221 calories, 8 g fat (2 g saturated fat), 73 mg cholesterol, 1,142 mg sodium, 22 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.