John Besh's Stuffed Artichokes with Crabmeat and Shrimp | Louisiana Kitchen & Culture

Ingredients

• 6 large artichokes
• 1 1/4 cups extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 2 cups dried bread crumbs
• 1 cup freshly grated Parmesan cheese
• Leaves from 1 sprig fresh basil, chopped
• Leaves from 1 sprig fresh thyme
• 1 pound medium shrimp, peeled and chopped
• Freshly ground black pepper
• 1 pound jumbo lump crabmeat, picked over
• 1/4 cup Basic Sauce Ravigote (click for recipe)
• 1 green onion, chopped