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.
Do you like artichokes? Do you cook them or find them a little intimidating?
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Hot Crab Dip Stuffed Artichokes
Ingredients
- 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
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
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
Crab Artichoke Dip in a Bread Bowl
Crab, Asparagus and Leek Quiche Recipe
Crab Dip Stuffed Mushrooms
Kim Daniels says
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!
Jessica Klem says
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
Meghan says
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!
Christin@SpicySouthernKitchen says
Oh my goodness! Crab dip takes stuffed artichokes to a whole new level. I think this is my dream appetizer. 🙂
Meghan says
🙂 Thanks so much Christin!
Munchkintime says
OMG Meghan! Your food photography is amazing! I just love the top picture, one of my favorite, its making me hungry!
Meghan says
Awww, thnak you so much! 🙂
Vivian | stayaliveandcooking says
You are a true genius when it comes to dips.. I’ve never stuffed artichokes before, but this looks like a must-try!
Meghan says
Thank you so much Vivian! I think this was the first time I stuffed artichokes too, but they were made for it! 🙂
Christine | Mid-Life Croissant says
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.
Meghan says
Hahaha, my evil plan worked 🙂 I hope you love them! Thanks Christine!
Cheyanne @ No Spoon Necessary says
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
Meghan says
Awww, thanks so much Cheyanne! I’m blushing. Thank you for pinning too, and Happy Easter!
Dini @ The Flavor Bender says
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 😉
Meghan says
Haha, thank you so much Dini! I would love to hear about it if you make them!
demeter | beaming baker says
Meghan, I’ve been just admiring and daydreaming about these stuffed artichokes all week long. In fact, I was so entranced by these pics that I shared them on fb, but forgot to actually check out the post. *blushing* Meanwhile, I’ve never thought of artichokes as the most attractive ingredient, but the way you’ve captured them: Yes. So gorgeous. 🙂
I’m just gonna go ahead and call your blog Fox and Thistle to myself now… Great recipe Meghan! Have a wonderful weekend & congrats on the Fred Meyer gig. 🙂
Meghan says
Thanks so much Demeter! I legit love Fred Meyer, so it is so fun working with them! Thank you for sharing these artichokes too, I am pretty happy with how they turned out! I’m glad you like them too 🙂
Lauren Gaskill | Making Life Sweet says
Every time food blogging feels like it’s too stressful, I remember just how much joy it brings me and how must it boosts my creativity as a writer and person. It’s truly a wonderful thing. Also, this recipe is wonderful!! Artichokes are the key to Alex’s heart and I adore crab so you bet I’ll be making a dairy-free version of these soon!
Meghan says
Ooh, would love to see a dairy version of this Lauren! I bet lots of people would! I agree, it is so important to remember the positives of blogging when it gets overwhelming, I am so grateful to have something that is such a creative outlet for me.
karrie @ Tasty Ever After says
Saw this on FB and had to check it out. Love artichoke crab dip and this is so brilliant to serve the dip inside the artichoke!! I know those are big artichokes but I would totally eat 2 or 3 by myself and probably for lunch or dinner…or breakfast 😉
Meghan says
Haha, thanks so much Karrie! I totally ate one for lunch as soon as I finished those photos – I was going to only eat half but then I couldn’t stop! Thanks so much for stopping by!
Nicole @ Young, Broke and Hungry says
This is such a cute idea! Love serving vessels that are also edible.
Meghan says
Thanks so much Nicole! Yes, edible bowl is not only delicious, but you don’t have to wash it 🙂
Stephanie | The Foodie and The Fix says
Aaaah! I love EVERYTHING about this recipe, though I’ll admit to being intimidated by the ever-delicious (and spiky) artichoke. I’m kind of a crabaholic, so I’m ridiculously into this idea. Love! So cool that Fred Meyer asked you to create a recipe for them, congrats, Meghan!
Meghan says
Thanks Stephanie! They are one of my favorite stores so I was super excited to work with them! And if you are a crabaholic you will LOVE this 🙂
jane @ littlesugarsnaps says
These contain 2 of my very favourite savoury ingredients – crab and artichoke. I have only ever attempted to prep & cook artichokes at home once before. It was a disaster. But back then I didn’t have your instructions or the video link. This is going on my to make ASAP list. It’s just too good to pass up.
Meghan says
Thanks Jane! I do hope you make it, crab and atrichokes are so good together!
Ashlyn ~ Dollop of Yum says
These stuffed artichokes look gorgeous and delicious! I have never prepared artichokes before but this post definitely makes me want to!
Meghan says
Thank you Ashlyn! They are really fun to work with!
Jessica @ Sweetest Menu says
Woah! I’ve never seen anything like this before Meghan! Looks incredible! Definitely creative!
Meghan says
Thank you Jessica!
Ashley says
This is such an impressive looking appetizer!! I really enjoy artichokes but really do not use them anywhere near enough!!
Meghan says
Thank you so much Ashley!
My Dish is Bomb says
Strangely enough, steamed artichokes dipped in mayo was one of my favourite appetizers as a kid. I really love how you put the dip right in the artichoke itself! This is such a fun party idea (or party for one!) and I really wish I could find some good quality artichokes here in central Canada. They’re hard to come by and often about half the size as the beautiful artichokes in your photos. Pinning 🙂
Meghan says
Oh, that is a bummer that they are hard to find where you live :/ I don’t think I even had an artichoke until I was 19! That is so great that you loved them as a kid. Thanks Katy, and thanks so much for pinning!
Megan says
I feel you about sometimes inspiration being out of reach. I was trying to plan a month worth of posts and was so uninspired (or maybe too inspired-there are so many good ideas out there!). I finally just went to the grocery store and bought a whole bunch of ingredients to work with. But oh my gosh these look amazing! You definitely rose to the creative challenge! Artichokes are my favorite.
Meghan says
Exactly! I think when we hit a creative block the best thing to do is just to do what we love! Not worrying about the technical aspects. That helps me reconnect with what I love about cooking. Thanks Meg!
Claudia | The Brick Kitchen says
I love the creativity involved in food blogging too -it is such a good outlet for all that frustrating science/medicine I do most of the day! Gorgeous flower artichokes too – I really need to start using them more. Such an under appreciated vegetable! <3
Meghan says
Thanks so much Claudia!
Anu - My Ginger Garlic Kitchen says
Wow! This is such an innovative dish, Meghan. I am a BIG fan of artichokes, so its a must try for me! They will be perfect for get-togethers. And I just love, how adorable they look!
Meghan says
Thanks so much Anu!
Julie at Hostess At Heart says
Serving these little dip bowls would be so impressive at a meal with several courses. I love artichokes but have always been nervous about cooking them. This recipe’s a keeper!
Meghan says
Thanks Julie, they would be fun at a party!
E.A. says
I love hearing your thought-process in coming up with this recipe!! Wow!
I use to love artichokes, but haven’t had them in a while. Using them as bowls AS WELL as part of the meal in genius!
Those pictures just top off the description perfectly~~I will be trying this inspiring share~?
⭐️⭐️⭐️⭐️⭐️
Meghan says
Thanks! I hope you enjoy them!
Nan says
Ooh, impressive! We have no artichoke fans in this house and so I have not often cooked with them. I think this will be the app I prepare next time we gather with friends, these stuffed artichokes are just too lovely. (And sound delicious!)
Meghan says
Thank you so much Nan! I hope you enjoy it!
Dawn at Girl Heart Food says
This is such an awesome idea!! And you’re right, they are so pretty! I’ve only cooked a fresh artichoke probably one time; they aren’t readily available around here. Loving the dip itself, yummy cheesy goodness right there!!
Meghan says
Thank you Dawn! Yes, the dip on its own is really good too 🙂
Leslie @ flora foodie says
Oh my goodness, lady, you are speaking my language! Artichokes are my absolute faaaaaave, but I have never filled them with crab dip goodness! Cannot wait to try this.
Meghan says
Thank you Leslie! I hope you love it!
Clarissa says
This is seriously mouth-watering. Note to self: avoid this blog while at work and hungry <3
-Clarissa @ The View From Here
Meghan says
Haha, Clarissa, thank you so much!
swayam says
This looks so appetising Meghan. Love artichokes. If there was ever a contest for prettiest veg, this would win hands down!!
Meghan says
Thanks Swayam! I totally agree 🙂