• 6    large artichokes
• 1    cup extra-virgin olive oil, in all
• ¾    cup diced yellow onion
• ½    cup corn kernels
• ½    cup diced green bell pepper
• 1    pound Louisiana crawfish tails with fat
• 4    cloves garlic, minced
• 2    tablespoons minced parsley
• 4    cups breadcrumbs
• 1    cup finely grated Parmesan cheese
• 1    tablespoon Creole seasoning
•     salt, pepper, and cayenne to taste
•     chicken stock, if needed for moistening stuffing
• 6    lemon slices, for garnish

Crawfish-Stuffed Artichokes

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• 1 tablespoon extra-virgin olive oil, plus more for the baking dish
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, finely minced
• 8 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 1/2 cup plus two tablespoons Parmesan cheese, freshly grated
• 1/4 cup Romano, freshly grated
• 1 ten-ounce package frozen spinach, thawed
• 9 ounces frozen artichoke hearts, thawed and chopped
• 1 baguette, cut into thin slices

Spinach & Artichoke Dip

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• 6 large artichokes 
• salt

FOR THE STUFFING 

• 1 1/4 cups extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes 
• 2 cups dried bread crumbs
• 1 cup freshly grated Parmesan cheese
• Leaves from 1 sprig fresh basil, chopped 
• Leaves from 1 sprig fresh thyme 
• 1 pound medium shrimp, peeled and chopped 
• Freshly ground black pepper 
• 1 pound jumbo lump crabmeat, picked over 
• 1/4 cup Basic Sauce Ravigote (click for recipe)
• 1 green onion, chopped

Chef John Besh's Stuffed Artichokes

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• 1 pound cooked artichoke hearts, chopped into small pieces
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan cheese, plus more for topping
• 1/2 pound crab meat
• 1/2 pound cooked shrimp, chopped
• 1/4 teaspoon Cayenne pepper
• 1/4 cup dry breadcrumbs

Artichoke Crab Shrimp Seafood Dip

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• 1 pound unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 6 fresh artichokes
• juice of 1 lemon (about 3 tablespoons)
• 1 pound button mushrooms
• 1 bunch scallions, chopped
• 1 pound jumbo Louisiana lump crabmeat, cleaned
• lemon quarters, for garnish (optional)

Crabmeat Yvonne, from Galatoire's

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• 2 tablespoons plus 1/2 teaspoon salt
• 1 teaspoon black peppercorns
• 3 bay leaves
• 2 large artichokes, 1 to 1 1/4 lb each
• 1 lemon, halved
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup yellow onion, chopped
• 3 tablespoons celery, finely chopped
• 3 tablespoons carrots, peeled and finely chopped
• 1/2 teaspoon garlic, minced
• 1½ teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1½ tablespoons all-purpose flour
• 2 cups chicken stock (canned low sodium chicken broth)
• 1 pint oysters with their liquor
• 1/4 cup dry vermouth
• 2 tablespoons dry white wine
• 2 tablespoons half-and-half, more as needed
• 1½ teaspoons Worcestershire
• 1½ teaspoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne

Emeril's Oyster Artichoke Soup

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• 4 artichokes
• Olive oil as needed
• ​Salt, to taste
• Your favorite dipping sauce

Char-Grilled Artichokes

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• 1 stick unsalted butter
• 1/2 cup finely chopped onions
• 1 package frozen spinach, thawed and drained
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 3/4 cup freshly grated Parmesan cheese
• 1 jar marinated artichokes, chopped into bite size pieces
• red pepper flakes to taste
• 8 ounces grated Monterrey jack cheese
• tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip

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• 4 large, fresh artichokes
• 1 can flat anchovies in olive oil
• 2 cups olive oil
• 3 cups Italian bread crumbs
• 2 cups grated Parmesean or Romano cheeese(mix them is OK)
• 1/2 cup minced parsley
• 6 cloves garlic minced

Stuffed Artichokes With Parmesan

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Tuna

• 2 pounds highest quality Gulf tuna steaks
• salt and freshly ground black pepper to taste
• 4 tablespoons pimenton de la vera (Spanish smoked paprika)
• 1 tablespoon pomace olive oil, or as needed

Artichoke and Ham

• 1 tablespoon pomace olive oil
• 1 red onion, halved and cut into thin slices
• 3 cloves garlic, thinly sliced
• 6 slices Serrano ham cut into 1/8-inch jullienne strips
• 12 small baby artichokes, trimmed and quartered 
• juice and zest of 1 lemon
• 3 tablespoons chopped flat-leaf parsley

Garnishes

• 4 tablespoons extra virgin olive oil
• 4 tablespoons chopped flat-leaf parsley

Pimenton Dusted Gulf Tuna with

Braised Artichokes and Serrano Ham

Video of Cooking Demonstration Available