Artichoke Study II
Art Print
Burrows, Karel
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La Belle Cuisine - More Appetizer Recipes

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is an act of integrity, and faith."

"Life is like eating artichokes;
you have got to go through so much to get so little."
~ Thomas Aloysius Dorgan

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Mosaic Crab
Art Print
Gillette, Susan
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1 medium leek
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste

Accompaniment: toasted thin baguette slices

Preheat oven to 425 degrees F. and lightly oil an 11-inch gratin or
other shallow baking dish (about 6-cup).
Trim and finely chop leek. In a large bowl of water wash leek well and
lift from water into large sieve to drain. Finely chop onion. Rinse and
finely chop artichoke hearts. Squeeze dry and finely chop spinach.
Discard rind from Brie and cut into 1/4-inch pieces.
In a heavy skillet cook leek, onion, and garlic in oil over moderate
heat, stirring until pale golden and stir in artichoke hearts and spinach.
Add the wine and cook, stirring, 3 minutes. Add the cream and simmer,
stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove
skillet from heat and stir herbs into mixture.
Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture.
Spread mixture evenly in baking dish and bake in middle of oven
15-20  minutes, or until golden.
Serve dip hot with toasts. Serves 6 to 8 as an hors d’oeurve or
a first course.

Featured Archive Recipes:
Gigi's Cocktail Lobster (or Shrimp) Dip
Lump Crab and Artichoke Dip (Chef John Folse)
My Favorite Shrimp Dip
Natalie's Cajun Crab Dip
Smoked Trout and Tarragon Dip
 

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