This post may contain affiliate links. Please read our disclosure policy.
These Hot Crab Dip Stuffed Artichokes deserves a spot on your holiday or party table! Artichokes stuffed with a rich and cheesy crab dip, then baked until melty. You can use the artichoke leaves to scoop the dip!
Artichokes are so pretty, aren’t they? I love all the shades of green and then the brilliant purple in the middle. Did you know that artichokes are in the thistle family? (Fun fact, I originally wanted to name this blog Fox and Thistle, but that name was already taken). So what we eat are actually flower buds before they bloom. Isn’t that kind of cool? It also explains why they are so stunning.
How to Prepare Artichokes for Hot Crab Dip
Artichokes can be a little intimidating to prepare. They are round and kind of spiky and what part do you eat again? Never fear, they are easier to deal with than it seems. You just cut off the top, and be sure to trim all the little pointed spikes off of the petals using scissors. Then you remove the fuzzy choke from the middle. It is best to do this after the artichoke has been at least partially cooked, because it will make the removal much easier. I simmered the artichokes in water with a bunch of lemon to get them partially cooked. I also found a great video HERE that shows you how to remove the choke, watch that if you feel a little overwhelmed about it.
Once the choke is removed, the centers are ready for some dip! I swear, it’s like artichokes were made to be bowls for dip. These Hot Crab Dip Stuffed Artichokes act as an edible bowl, and as you eat it you can dip each artichoke petal into the dip!
How many people do Crab Dip Stuffed Artichokes Serve?
Since the artichokes are so huge, I would say that each artichoke would serve 1-2 people (or more) depending on if this is being served as an appetizer or a meal. Also, the larger the artichoke, the more dip it will take to fill it, so keep that in mind. Not all of my artichokes were filled to the top, but that is OK, it was still plenty of dip! If you have extra dip left over, just bake it in a dish and serve with some bread.
You may also like…
- Crab Artichoke Dip in a Bread Bowl
- Crab Dip Stuffed Mushrooms
- Easy Crab Cakes
- Crab, Asparagus and Leek Quiche
Hot Crab Dip Stuffed Artichokes
Ingredients
- 4 globe artichokes
- 2 lemons cut into quarters
For The Crab Dip:
- 2 tablespoons butter
- 2 shallots finely diced
- 6 ounces cream cheese
- 1/2 cup sour cream
- 2 oz shredded aged white cheddar plus more for topping if desired
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon hot sauce or to taste
- 1/2 teaspoon old bay seasoning
- 6 ounces lump crabmeat picked over for cartilage
Instructions
- Prepare the artichokes by slicing off the top 1 inch, and trim the sharp points of of any remaining with scissors. Also trim the stem end so that the artichoke will sit flat.
- Bring a very large pot of salted water to boil. Squeeze the lemon quarters into the water and add the lemons. When water is boiling, add the artichokes and simmer for about 30 minutes, until tender when pierced with a sharp knife.
- Drain upside down in a colander while they are cooling.
Meanwhile, Prepare The Crab Dip:
- Preheat oven to 400°F
- Heat a medium saucepan over medium heat. When hot, add butter. When butter has melted, add shallots and cook until softened, about 5 minutes.
- In a bowl, add the cream cheese and sour cream, stir together until combined.
- Add the shredded cheese, lemon juice, old bay seasoning, hot sauce and butter/shallot mixture.
- Mix until well combined. Fold in the crab meat gently.
To Fill The Artichokes:
- Remove the soft inner leaves of the artichoke to reveal the choke. Use a spoon to remove the fuzzy choke. Evenly divide the crab dip mixture between the artichokes. Top with more shredded cheese if desired. Place in a baking dish and bake for 20 minutes, until cheese is bubbly. If desired, finish under the broiler for 1–2 minutes to allow the cheese to brown a little, watching carefully so they don't burn.
- Remove from oven and serve right away.
Notes
**Each artichoke could serve 1-2 people (or more) depending on if this is being served as an appetizer or a meal
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I recently had a yummy crab dip made with Pimento Cheese. It was life changing! lol. Maybe I’ll try that with some artichokes. What a clever idea you have here. Love it!
Your link for the Easter e book won’t work for me!
Hi Joanne – it looks like the company no longer has the E-book up. This is an old post from 2016, so it has been awhile! Thanks for letting me know, I updated the post to remove that link.
Meghan,
This looked amazing and I tried it, giving you full credit at http://www.champagneandsnacks.wordpress.com BUT I don’t think I did the artichokes right. The edible ends of each leaf were still pretty tough so I couldn’t scrape the flesh along with the crab dip. I followed your instructions. Any advice?
Thanks!
Jessica
Hi Jessica, I’m so glad you tried them, and that the dip was good. Sorry the artichokes didn’t turn out right! I went and looked at your blog and but it is really hard for me to say since I wasn’t there. My first question is – did you test them with a knife after simmering in the water? All produce is a little different, so it could be that they were tougher and needed more time. Were they tender when pierced with a knife? Only the fleshy, bottom of the leaf is edible, and it could be that the artichokes you had might have had less flesh. Did you eat the artichoke heart? It is the best part, and should have been tender. If it wasn’t, I would say next time be sure that they are tender when pierced with a knife before draining. Best of luck Jessica, thanks for your comment!
Oh my goodness! Crab dip takes stuffed artichokes to a whole new level. I think this is my dream appetizer. 🙂
🙂 Thanks so much Christin!
OMG Meghan! Your food photography is amazing! I just love the top picture, one of my favorite, its making me hungry!
Awww, thnak you so much! 🙂
You are a true genius when it comes to dips.. I’ve never stuffed artichokes before, but this looks like a must-try!
Thank you so much Vivian! I think this was the first time I stuffed artichokes too, but they were made for it! 🙂
Absolutely delicious, not to mention beautiful. Guess what I got at the grocery store today. Artichokes! And it’s totally your fault! These gorgeous pictures have been popping up all over my social media and invaded my braaaain! I’m psyched though. I’ve only ever had canned.
Hahaha, my evil plan worked 🙂 I hope you love them! Thanks Christine!
I am totally loving your creativity, Meghan!! Artichokes are SOO pretty (love the layers inside), but I would have never thought to use them as an edible bowl! Just genius! And stuffing them with hot crab dip?! Girl, I bow down to your culinary greatness. 😉 Pinned! Cheers, dear – to a wonderful Easter weekend! <3
Awww, thanks so much Cheyanne! I’m blushing. Thank you for pinning too, and Happy Easter!
I cannot tell you how much I love Artichokes!! You’re right – Artichokes were definitely meant to be bowls 😀 next time I get Artichokes Im making these – I’m pretty sure I can have it all by myself 😉
Haha, thank you so much Dini! I would love to hear about it if you make them!