4 medium California artichokes
2 T butter or margarine
¼ cup chopped green onions
1 can (10 ¾ ounces) condensed cream of celery soup, undiluted
½ cup sour cream
1 T dry sherry
1/8 tsp. tarragon leaves, crushed
Dash of white pepper
2 packages (6 ounce each) frozen crab meat, thawed and drained
½ cup diced water chestnuts

Preparation

Slice about 1 inch of the artichoke tops off crosswise. Trim stem to 1 inch or less, cut off thorns and discard lower leaves. Rinse under cold running water. In a deep saucepan or pot, stand the artichokes in 3 inches of water. Bring water to a boil. Cover and simmer 25 to 40 minutes, or until a leaf near the center pulls out easily. Keep warm. In large skillet, melt butter. Add green onions; sauté until tender about 2 minutes. Stir in soup, sour cream, sherry, tarragon and white pepper. Cook, stirring constantly, for 5 minutes. Remove 1 cup mixture and set aside; keep warm.

Stir crab and water chestnuts into remaing mixture in skillet and cook until heated through. Remove center petals and fuzzy centers form artichokes; discard. Fill artichokes with crab mixture. Serve immediately with reserved sauce. Makes 4 servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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