Artichokes with Crab Meat
Main Dishes • Greek
Description
Enjoy your meal!
Ingredients
- Olive Oil 5 fl oz
- Onion 5 oz
- Carrot 5 oz
- Leek 5 oz
- Marinated mini artichokes 8 pieces
- Dry White Wine 5 fl oz
- Crab Meat 35 fl oz
- Chopped Green Onions 0 oz
- Meyer Lemon Juice 0 fl oz
- Salt to taste
- Crab Meat 15 oz
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Finely chop the onion, grate the carrot on a coarse grater, and slice the leek into 1 cm rings.
Step 2
Sauté the onion in olive oil for 4 minutes in a saucepan, then add the carrot and leek and continue to sauté for another 4 minutes.
Step 3
Add the artichoke hearts and sauté everything together for another minute.
Step 4
Gradually add the wine, crab broth, lemon juice, dill, salt, and pepper.
Step 5
Cover the saucepan with oiled parchment paper and simmer on low heat for another 16 minutes, until the artichokes are tender.
Step 6
Blend half of the vegetables with the broth in a blender and strain through a sieve. Keep warm.
Step 7
Place a small amount of the resulting sauce in a small skillet, add the crab meat, and heat it up.
Step 8
Distribute the sauce onto plates, top with the remaining whole vegetables and artichoke hearts, and place the crab meat on top.
Step 9
Drizzle the finished dish with olive oil.
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