Creamy Crab & Spinach Stuffed Purple Artichokes

Ingredients

• 4 medium-sized artichokes
• 1 cup frozen spinach, thawed and drained OR Ocean Mist Farms Value-Added Spinach
• 3/4 cup crabmeat, chopped
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 2 tablespoons scallions, chopped
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan
• 3/4 cup panko breadcrumbs
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• Trim the bottoms and tops of the artichokes and bring a pot of salted water to a boil. Place the artichokes in the water and reduce the heat to a simmer. Cover and cook for 30 minutes.
• While the artichokes cook, make the filling and breadcrumb topping. In a medium bowl, mix spinach, artichokes, sour cream, mayonnaise, garlic, scallions, cayenne, salt and pepper. Set aside.
• In a small bowl, mix breadcrumbs, Parmesan, salt and olive oil. Set aside.
• Fill artichokes with spinach mixture. Sauce should cover tops and fill into artichoke leaves. Sprinkle breadcrumb mixture over tops of artichokes.
• Bake the artichokes for 10-15 minutes or until the breadcrumbs are golden. Serve warm.
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