Ah ha! Crab Bisque is on the menu for this weekend!
Step 1 - prepare the artichokes
Use large artichokes - pull off the lower outer leaves of the artichokes. Cut the stem to 1 inch or less. I like to either steam or boil artichokes, and avoid the microwave as I am definitely not a good microwave chef.
Similar to boiling. Just use a rack over boiling water, cover and steam for 25-40 minutes. This way your artichokes do not get waterlogged, and the taste is preserved better.
6 large prepared artichokes
6 cups of vegetable broth
2 cups cleaned crab (we like dungeness!)
1/3 cup chopped green onions
1/2 Yellow Onion - chopped and minced
2 cups heavy cream
2/3 cup flour
2 egg yolks, slightly beaten
1 pound small whole carrots - chopped small
Artichokes: Scrape meat from artichoke leaves, reserve the meat. Remove and discard fuzzy centers. Place cooked artichoke bottoms and reserved meat from leaves in blender, process until smooth. Heat broth to boiling, add green onions, onions, carrots, salt and pepper and cook until veggies are tender. Add artichoke puree and crab meat. Cook five minutes.
Add cream to flour and blend; beat in egg yolks. Stir cream mixture into artichoke mixture and cook over low heat, stirring constantly until thickened.
Makes 10 to 12 servings.
*recipe adapted from the California Artichoke Recipe Book