Artichokes with crab meat
4 servings
30 minutes
Artichokes with crab meat are an elegant dish of Greek cuisine that combines the freshness of seafood delicacies with the tenderness of vegetables. Historically, artichokes were valued in the Mediterranean for their delicate flavor and health benefits. Here they are complemented by crab meat, which adds sweet marine notes. Olive oil, white wine, and dill give the dish aromatic richness, while lemon juice refreshes the taste. A sauce made from stewed vegetables envelops the ingredients, creating a velvety texture. The dish is perfect for a festive dinner, served warm and delights with complex flavor nuances. A final drizzle of olive oil makes it even more exquisite, and the combination of crab meat and artichokes is a true gastronomic delight.
1
Chop the onion finely, grate the carrot on a coarse grater, and slice the leek into 1 cm rings.
- Onion: 150 g
- Carrot: 200 g
- Leek: 200 g
2
Sauté the onion in olive oil for 4 minutes, then add the carrot and leek and continue to cook for another 4 minutes.
- Onion: 150 g
- Extra virgin olive oil: 200 ml
- Carrot: 200 g
- Leek: 200 g
3
Add the artichoke hearts and sauté everything together for another minute.
- Fresh artichoke hearts: 8 pieces
4
Gradually add wine, crab broth, lemon juice, dill, salt, and pepper.
- Dry white wine: 100 ml
- Crab broth: 1000 ml
- Lemon juice: 30 ml
- Chopped dill: 20 g
- Salt: to taste
- Fresh pepper: to taste
5
Cover the saucepan with oiled parchment and simmer on low heat for another 16 minutes until the artichokes are tender.
6
Blend half of the vegetables with the broth and strain through a sieve. Keep warm.
7
Place a small amount of the sauce in a small pan, add crab meat, and heat it up.
- Crab meat: 400 g
8
Distribute the sauce on plates, place the remaining whole vegetables and artichoke hearts on top, and layer with crab meat.
9
Sprinkle the finished dish with olive oil.
- Extra virgin olive oil: 200 ml