Crab-Stuffed Artichokes

PREPARATION OF ARTICHOKES:

In a large pot, combine the water with 4 lemon halves and lemon juice.

Trim the leaves of each artichoke, first take off the dark green outer leaves and then snip with scissors the top 1/4 of the leaves. Drop the artichokes immediately into the lemon infused stock.

Add oil, wine, onion, coriander seeds, peppercorns, thyme, rosemary, and bay leaves. Bring to a simmer over high heat, reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 30 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.

PREPARATION FOR CRAB STUFFING:

In a large skillet over medium heat, melt butter, then sauté onion and shallots until tender. Add dampened bread crumbs and continue cooking 5 minutes.

Add bay leaves, salt, pepper, cayenne, crab meat and parsley, mix thoroughly.

Remove skillet from heat. Remove bay leaves.

Place steamed artichokes on a cutting board and slice in half with a serrated knife. Scoop out the choke with a spoon and discard. Fill each with approximately 1/2 cup crab stuffing depending on the size of the artichoke. Arrange artichokes in a baking dish and bake 30 minutes at 350°F or until golden brown.

To serve; top each artichoke with 2 tablespoons hollandaise sauce and garnish with tomato and parsley.