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Artichokes Santa Cruz Recipe
|Cooked shrimp||1⁄2 Pound, chopped|
|Frozen king crab meat||1 Cup (16 tbs)|
|Mushrooms||1⁄4 Pound, chopped|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|White pepper||1⁄8 Teaspoon|
|Lemon juice||2 Tablespoon|
|Grated parmesan||3⁄4 Cup (12 tbs)|
|Cheese||1 Cup (16 tbs)|
|Beef bouillon||1⁄4 Cup (4 tbs) (Hot)|
|Garlic||1 Clove (5 gm), sliced|
Serving size: Complete recipe
Calories 4220 Calories from Fat 2453
% Daily Value*
Total Fat 277 g425.8%
Saturated Fat 100.6 g503.2%
Trans Fat 0.5 g
Cholesterol 976 mg
Sodium 5686 mg236.9%
Total Carbohydrates 223 g74.4%
Dietary Fiber 84.2 g336.7%
Sugars 38.4 g
Protein 233 g466%
Vitamin A 158.8% Vitamin C 382.3%
Calcium 336.4% Iron 155.8%
*Based on a 2000 Calorie diet
Trim tips of leaves; cut off about 1 inch from top of artichokes.
Stand artichokes upright in deep saucepan.
Add 11/2 teaspoons salt and 2 to 3 inches boiling water.
Cover; simmer for 35 to 45 minutes or until base can be pierced easily with fork.
Turn artichokes upside-down to drain.
Spread leaves apart gently; remove choke from center of artichokes with metal spoon.
Thaw and chop crab meat.
Saute mushrooms and onion in oil until tender but not browned.
Combine mushroom mixture, cucumber, crab meat, shrimp, eggs, mayonnaise, sour cream, dill, 1 teaspoon salt, pepper and lemon juice in large bowl.
Fill prepared artichokes with salad.
Gar- nish with lemon wedges and parsley if desired.