Christmas Artichoke Seafood Recipe
Fill fresh artichokes with a tasty stuffing of crab, shrimp, and clams — or another favorite seafood.
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Cooking tools:
- Melon baller
- Kitchen shears
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Baking dish
- Pot
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Colander
- Aluminum foil
- Wax paper
- Paper towel
Ingredients
- 6 tablespoons olive oil, plus more for drizzling
- 2 tablespoons crushed garlic
- 1 long hot or other chile, finely diced (optional)
- 1 pound (16/20 size) shrimp, peeled, deveined, and finely chopped
- 8 ounces shucked littleneck clams (optional)
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- Sea salt
- 2 cups lump crabmeat
- 1 cup unseasoned breadcrumbs (I prefer panko)
- 1/4 cup Cilantro-Basil Pesto or store-bought pesto
- 1 tablespoon finely chopped fresh cilantro
- Juice of 2 lemons, plus 1/4 cup fresh lemon juice
- Zest of 1 lime
- 1 large egg white, beaten
- 4 large artichokes, cleaned and cooked
- 2 cups clam juice
- 1 cup chicken or vegetable broth
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