Picked crab meat, artichokes, blend of cheeses and EVK Salsa are baked into a halved artichoke for an appetizer that is cheesy and simply delicious. Serve with tortilla chips or crostinis.
1 poached artichoke, cut in ½, scooped out the middle ¼ c. EVK Salsa Mild, 1/4 c. Mayonnaise, ¼ c. Picked crab meat
¼ c. Diced artichoke (chopped artichokes) ½ c. 4-Cheese Shredded Mexican Blend (recommended) or preferred melting cheese Sprinkle Seasoned Italian bread crumbs on top Salt & pepper to taste
Poach artichoke for 25 min to 30 min (depending on size). The artichokes are done when you can easily pluck a leaf from the bottom. Lift the artichoke out of the pan, cut in half, then scoop out the choke. Mix all ingredients together to make the filling. Fill halved artichoke with filling or place filling on small iron skillet. Top with bread crumbs. Bake for 25 min at 400F. Top with EVK Salsa