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Ingredients

• 4 large artichokes, rinsed in cool water
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• 1 tablespoon liquid Zatarain's Concentrated Crab & Shrimp Boil (optional)
• 1 medium-size lemon, halved
• 1 cup fine dried bread crumbs
• 2 teaspoons Creole Seasoning
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped garlic
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons fresh lemon juice
• 1/2 pound lump crabmeat, picked over for shells and cartilage

Description

Stuffed Artichokes

Emerils