Creole Stuffed Artichokes

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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4 medium artichokes
1/2 stick butter
olive oil
1/3 cup onions, finely chopped
4 scallions, chopped fine
1-1/2 cups Italian breadcrumbs
1 cup cooked shrimp or crabmeat
4 Tbsp. lemon juice
1 red Fresno chile, stemmed, seeded and chopped
1 egg, beaten
salt to taste
1/2 cup Parmesan cheese


Trim the stems flat with the base of the artichokes and trim the points off of the leaves with scissors. Stand the artichokes in the bottom of a saucepan so they fit snugly. Add a tablespoon of salt, 2 Tbsp. of lemon juice and boiling water to cover. Cover and simmer for half an hour.

Remove the artichokes from the water and turn upside down to let them drain.

Put the butter and 2 Tbsp. of olive oil in a skillet and saute the onions and green onions for about 5 minutes. Remove the skillet from the heat and add the bread crumbs. Chop the shrimp into small pieces ( or use crab meat ) and add to the skillet along with 1 tsp. of salt, 2 Tbsp. of lemon juice, the chopped chiles, beaten egg and Parmesan cheese. Mix well and spoon into the artichokes forcing it into the leaves.

Place the artichokes into a small pan and pour the boiling water to a depth of one inch. Brush the artichokes with olive oil, then cover with aluminum foil and bake for 30 minutes in a preheated 350F oven.

The stuffed artichokes can be served hot or chilled.