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!
One thing I love about food blogging is it stretches me creatively. Sometimes the ideas just flow, but other times they feel just out of reach, and I need to brainstorm to come up with new ideas. When Fred Meyer asked me to come up with a stuffed artichoke recipe for their Easter E-book (you can get it for free HERE), I had to think about it for a little while. What would be great stuffed in an artichoke? It took me a little while, and few less great ideas before I remembered hot crab and artichoke dip. BUT what if instead of putting the artichoke in the dip, we put the dip in the artichoke? Hmmmmm. What I love about this recipe is that the artichoke acts as an edible bowl, and as you eat it you can dip each artichoke petal into the dip! It is a fun thing to eat and serve.
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. A few weeks ago I put this photo on my facebook page because I just could not get over how beautiful these artichokes were.
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!
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…
Hot Crab Dip Stuffed Artichokes
- 3-4 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
- 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.
**Each artichoke could serve 1-2 people (or more) depending on if this is being served as an appetizer or a meal
Disclosure: Thank you to Fred Meyer for sponsoring this post! You can can also find this recipe, among others, in the Fred Meyer Easter E-Book