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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
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Chef John Besh's Stuffed Artichokes
Click image to enlarge
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