Artichokes Santa Cruz
|Cooked shrimp||1⁄2 Pound, chopped|
|Frozen king crab meat||1 Cup (16 tbs)|
|Mushrooms||1⁄4 Pound, chopped|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|White pepper||1⁄8 Teaspoon|
|Lemon juice||2 Tablespoon|
|Grated parmesan||3⁄4 Cup (12 tbs)|
|Cheese||1 Cup (16 tbs)|
|Beef bouillon||1⁄4 Cup (4 tbs) (Hot)|
|Garlic||1 Clove (5 gm), sliced|
Cut off artichoke stems at base; remove small bot- tom leaves.
Trim tips of leaves; cut off about 1 inch from top of artichokes.
Stand artichokes upright in deep saucepan.
Add 11/2 teaspoons salt and 2 to 3 inches boiling water.
Cover; simmer for 35 to 45 minutes or until base can be pierced easily with fork.
Turn artichokes upside-down to drain.
Spread leaves apart gently; remove choke from center of artichokes with metal spoon.
Thaw and chop crab meat.
Saute mushrooms and onion in oil until tender but not browned.
Combine mushroom mixture, cucumber, crab meat, shrimp, eggs, mayonnaise, sour cream, dill, 1 teaspoon salt, pepper and lemon juice in large bowl.
Fill prepared artichokes with salad.
Gar- nish with lemon wedges and parsley if desired.