Monday, March 23, 2015

Crab-Stuffed Artichokes with a Cajun-Garlic Aioli #BloggerRecipeChallenge

I created this recipe as an entry for the 2015 Healthy Solutions Spice Blends Blogger Recipe Challenge.*

With my recipe, I wanted to honor local farmers by including artichokes - I am only about 5 miles from the self-proclaimed 'Artichoke Capital of the World - and local fisherman since it's still crab season.

So, this was a natural combination for my recipe submission for the 2015 Healthy Solutions Spice Blends Recipe Challenge: crab-stuffed artichokes. And, with the Healthy Solutions Spice Blends Cajun Seafood Blend, I created a Cajun-garlic aioli whose spicy tanginess perfectly complements the sweet meatiness of the artichokes.

Crab-Stuffed Artichokes with a Cajun-Garlic Aioli 
by Culinary Adventures with Camilla

Ingredients serves 4
  • 4 large artichokes
  • salt
  • water
  • fresh parsley, for garnish
  • 1 ¼ C extra-virgin olive oil
  • 1 t Healthy Solutions Spice Blends Cajun Seafood Blend
  • 1 C panko bread crumbs
  • 1 C freshly grated Parmesan cheese
  • 1 T fresh chopped basil
  • 1 t fresh chopped thyme
  • 2 C crabmeat, cooked, cooled, and cleaned 
  • freshly ground salt
  • freshly ground pepper
Cajun-Garlic Aioli

De-stem the artichokes and pull off the small leaves at the bottom. With a sharp knife, slice off the top inch of each artichoke. Then, use kitchen shears to trim off the spiky ends of the remaining

Simmer the artichokes in a large pot of lightly salted water over medium heat until the bases are tender, approximately 20 to 25 minutes.

Transfer the artichokes to a colander and let them drain upside down until cool. Once they are cool, you can scoop the center leaves out, leaving a hollow for your stuffing.

While the chokes are cooling, make the stuffing. Place all of the ingredients together in a small mixing bowl and combine thoroughly with a wooden spoon - or your hands! Set aside.

Preheat the oven to 350 degrees F. Gently pry apart the artichoke leaves and pack a spoonful of the stuffing in between. Place the stuffed artichokes in a rimmed baking dish and pack their middles with the rest of the breadcrumb mixture.

Cover the dish with foil and bake the artichokes for 35 to 40 minutes. Uncover and continue baking the artichokes until the stuffing is golden brown, approximately 10 to 12 minutes more.

Cajun-Garlic Aioli
While the artichokes are baking, make the aioli. Place all of the ingredients - except the olive oil - in a blender.

Blend to combine. With the blender on low, drizzle the olive oil in slowly. Let each addition incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.

Season to taste with freshly ground salt and freshly  ground pepper.

To Serve
Garnish the artichokes with parsley and serve immediately with the aioli on the side.

*I received a complimentary pouch of Cajun Seafood Spice Blend by Healthy Solutions Spice Blends for participating in this recipe contest. Feel free to use whatever Cajun spice blend you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.


  1. Replies
    1. Thanks, Wendy! You did this project, too, right? How did you like the spices?

  2. This looks absolutely delicious and wish I could come through the screen and try Cam!


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