Crawfish-Stuffed Artichokes | Louisiana Kitchen & Culture

Ingredients

• 6 large artichokes
• 1 cup extra-virgin olive oil, in all
• ¾ cup diced yellow onion
• ½ cup corn kernels
• ½ cup diced green bell pepper
• 1 pound Louisiana crawfish tails with fat
• 4 cloves garlic, minced
• 2 tablespoons minced parsley
• 4 cups breadcrumbs
• 1 cup finely grated Parmesan cheese
• 1 tablespoon Creole seasoning
• salt, pepper, and cayenne to taste
• chicken stock, if needed for moistening stuffing
• 6 lemon slices, for garnish