ARTICHOKE HEARTS WITH CRAB & TOMATO SAUCE

SERVES 6

IF YOU’RE GOING TO MAKE A DIP, I say make one that’s over the top! This combination brings together some of the richest, most decadent American flavors. I leave the artichokes in chunks so you can really savor their texture with the crab.

6 artichoke hearts, trimmed, chokes removed, and submerged in lemon water

1 tablespoon olive oil

2 tablespoons butter

1 clove garlic, smashed

Salt and pepper

¼ cup Garlic Puree (here)

1½ cups My Tomato Sauce (here) or other good tomato sauce

½ pound lump crabmeat, picked over

Tabasco sauce

Fresh lemon juice

½ tablespoon minced fresh chives

Toasted pita or sliced baguette

Put the artichoke hearts in a medium saucepan, cover with water by about 2 inches, and simmer, with parchment paper on top or cover with a lid, until just tender, 20 to 25 minutes. Drain the artichokes, let cool slightly, pat dry, and quarter. Heat the oil and 1 tablespoon of the butter in a medium saucepan over medium-high heat. Sweat the artichoke quarters with the garlic, salt, and pepper for about 4 minutes.

Add the garlic puree, tomato sauce, and remaining tablespoon butter, stir to combine, then bring to a simmer. Stir in the crabmeat and turn off the heat. Add a few dashes of Tabasco, a squeeze of lemon juice, salt, and pepper. Transfer to a serving dish, sprinkle with the chives, and serve with toasted pita or baguette.

Prepping Baby Artichokes

Trimming baby artichokes is similar to the technique shown here. I leave the stems intact, peel them, and since there are no chokes, I just pull off the hard outer leaves; don’t be surprised at how many of them you must discard. Keep the trimmed hearts in lemon water until ready to use.