Crawfish-Stuffed Artichokes
 
Makes 4 servings
Ingredients
  • 4 large fresh artichokes
  • ½ cup unsalted butter
  • 1 (16-ounce) package cooked crawfish tails, drained
  • 6 cloves garlic, minced
  • 4 cups fresh bread crumbs
  • ¼ cup chopped fresh parsley
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon cayenne pepper
  • 1 cup freshly shredded
  • Parmesan cheese
  • Lemon wedges, to serve
Instructions
  1. In a saucepan, add enough water to cover bottom of pan (a depth of about ¾ inch). Bring to a boil over medium heat.
  2. Meanwhile, cut off stems of artichokes, and remove any loose bottom leaves. Trim about ½ inch from top of artichokes. Using kitchen scissors, trim about ¼ inch off top of outer leaves.
  3. Place artichokes, stem side down, in boiling water. Cover pan with lid, and cook until artichokes are tender, 25 to 30 minutes. Remove from pan. Let cool enough to handle. Using a spoon, scoop out and discard fuzzy center of artichokes.
  4. Preheat oven to 350°.
  5. In a large skillet, melt butter over medium heat. Add crawfish and garlic, and cook, stirring occasionally, until garlic is fragrant and butter begins to brown, about 10 minutes. Remove from heat, and stir in bread crumbs, parsley, lemon zest, salt, thyme, and cayenne until combined. Fold in cheese. Spoon mixture into center of artichokes. Separate leaves, and spoon some mixture between leaves. (Each artichoke should get about 1 cup stuffing.) Place in a 10-inch cast-iron skillet.
  6. Bake until golden brown, about 25 minutes. Serve warm with lemon wedges.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-stuffed-artichokes/