Artichoke Heart Filled With Crab And Shrimp Served In A T Recipe


  • 4 lrg Artichoke hearts, cooked
  • 110 gm Crab meat, (4oz)
  • 225 gm Shrimps, (8oz)
  • 225 gm Clarified butter, (8oz)
  • 2 x Egg yolks
  • 2 tsp Fresh tarragon, minced
  • 1 tsp White wine vinegar
  • 2 x Tomato concasse
  • 290 ml Clear stock, (1/2 pint)
  •     Juice 1/2 lemon
  •     Curly endive lettuce and dressing
  •     Salt and pepper


Put The Artichoke Hearts On The Stove To Reheat. Sweat The Crab Meat And Shrimps Together In Some Butter. For The Sauce: Beat The Egg Yolks Over Water With The Lemon Juice. Slowly…

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