Stuffed Artichokes with Crab Rice

Name: Stuffed Artichokes with Crab Rice
Ingredients: 3 cups of cornmeal flour; 1 medium onion, finely chopped; 1/2 cup of olive oil; 3 cloves of garlic, minced; 3 tomatoes, seeded and finely chopped; 500g crab meat, defrosted and cleaned; 1 finger pepper, finely chopped; 2 tablespoons of parsley, finely chopped (or cilantro); 3/4 cup of fish broth; 6 cooked and cleaned artichokes; Olive oil for serving; Salt to taste

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

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, minced
5
3 tomatoes, seeded and finely chopped
6
500g crab meat, defrosted and cleaned
7
1 finger pepper, finely chopped
8
2 tablespoons of parsley, finely chopped (or cilantro)
9
3/4 cup of fish broth
10
6 cooked and cleaned artichokes
11
Olive oil for serving
12
Salt to taste

Directions

1
In a bowl, reserve the cornmeal flour
2
Saute the onion in olive oil
3
Add the garlic, tomato, crab meat, pepper, and parsley
4
Mix well
5
Season with salt and let simmer on low heat for 5 minutes, stirring occasionally
6
Add the fish broth and bring to a boil
7
In another bowl, mix the cornmeal flour until it forms a thick paste
8
Check the seasoning
9
Open the artichokes and place one portion of warm crab rice at the bottom
10
Distribute the rest of the crab rice among the petals.