crab stuffed artichokes

serves 6

• 3 large artichokes

• 2 large lemons

• 2 large shallots, minced (about 3 tablespoons)

• 1 tablespoon capers, chopped

• 1/4 cup parsley, finely chopped

• 1 tablespoon olive oil, plus additional for drizzling

• 1 tablespoon mayonnaise

• 1/4 cup freshly grated Parmesan cheese

• 1 1/2 cup shredded Mozzarella cheese

• 1/4 cup Italian dry bread crumbs, divided

• 1/2 lb lump crab meat

• 1 teaspoon kosher salt, plus 1 tablespoon for the pot of water

• 1/2 teaspoon freshly ground black pepper

Fill a large pot with water and add 1 tablespoon of salt.  Bring to a boil.

While waiting for the water to boil, spray a large baking dish with cooking spray.

Heat oven to 350 degrees.

Half each artichoke lengthwise and trim the toughest outer leaves.  Cut one lemon in half and rub all surfaces of the artichokes with the juice immediately. Squeeze the juice from the lemon halves into the water and then add the lemon halves as well. Add the artichokes and cook until tender, about 20 minutes.  Drain the artichokes in a large colander, and set aside to cool. Scoop out the fuzzy inner choke, which is any part of the vegetable that is prickly and inedible. A grapefruit spoon is perfect for this use.

Mix together the juice of the other lemon, shallots, capers, 2 tablespoons of the parsley, olive oil, mayo, cheese and 2 tablespoons of the breadcrumbs.  Add the seasonings and carefully fold in the crab- don't break it up too much.

Place the artichokes in the baking dish and divide the mixture evenly amongst them. Drizzle lightly with olive oil and sprinkle with remaining breadcrumbs. Bake for 15 minutes, until the cheeses have melted and they are lightly browned on top. Garnish with the rest of the parslety right before serving.