Stuffed Artichokes with Crab Cakes

Name: Stuffed Artichokes with Crab Cakes
Yield: 6
Ingredients: 3 cups of cornmeal flour; 1 medium onion, finely chopped; 1/2 cup of olive oil; 3 cloves of garlic, finely chopped; 3 tomatoes, seeded and finely chopped; 500g of crab meat, thawed and cleaned; 1 finger pepper, finely chopped; 2 tablespoons of chopped parsley (or thyme); 3/4 cup of fish stock; Olive oil for serving (optional); Salt to taste; 6 cooked artichoke hearts

1
3 cups of cornmeal flour
2
1 medium onion, finely chopped
3
1/2 cup of olive oil
4
3 cloves of garlic, finely chopped
5
3 tomatoes, seeded and finely chopped
6
500g of crab meat, thawed and cleaned
7
1 finger pepper, finely chopped
8
2 tablespoons of chopped parsley (or thyme)
9
3/4 cup of fish stock
10
Olive oil for serving (optional)
11
Salt to taste
12
6 cooked artichoke hearts

Ingredients

1
3 cups of cornmeal flour
2
1 medium onion, finely chopped
3
1/2 cup of olive oil
4
3 cloves of garlic, finely chopped
5
3 tomatoes, seeded and finely chopped
6
500g of crab meat, thawed and cleaned
7
1 finger pepper, finely chopped
8
2 tablespoons of chopped parsley (or thyme)
9
3/4 cup of fish stock
10
Olive oil for serving (optional)
11
Salt to taste
12
6 cooked artichoke hearts

Directions

1
In a bowl, reserve the cornmeal flour
2
In a pan, sauté the onion in olive oil until translucent
3
Add the garlic, tomato, crab meat, pepper, and parsley
4
Mix well
5
Cook over low heat, stirring occasionally, for 5 minutes
6
Add the fish stock and let it simmer
7
Transfer to the bowl with cornmeal flour and mix well to obtain a thick mixture (optional: add a drizzle of olive oil while mixing)
8
Check the seasoning and, if necessary, add salt
9
Open the central petals of each artichoke and place a portion of warm crab cake on the bottom
10
Distribute the remaining crab cakes among the artichokes and serve.