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Artichokes Santa Cruz

stacy's picture
Artichokes Santa Cruz is a delicious dish that turns cooking into a fine art. A dish that requires both passion and creativity this delight would be the talk of the party. Try it!!
Ingredients
  Artichokes 6
  Salt To Taste
  Cooked shrimp 1⁄2 Pound, chopped
  Hard-cooked eggs 2
  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
  Cucumber 1
  Artichokes 4
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Dill 1 Tablespoon
  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
Directions

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.
Chill.
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.
Chill.
Fill prepared artichokes with salad.
Gar- nish with lemon wedges and parsley if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy

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