Richard Corrigan’s Artichoke with Crab

This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.

Chef's Masterclass

Richard Corrigan's Artichoke with Crab

Delicate yet indulgent, this dish brings together the subtle earthiness of artichokes with the sweet brininess of fresh crab. Infused with citrus, herbs and powdered nori, it’s a refined starter that feels equally at home on a summer lunch table or an elegant dinner menu.

Makes 10 whole stuffed artichokes

Ingredients

For the Artichokes:

10 globe artichokes
3 liters water
50g salt
4 lemons, halved
5 bay leaves
30g fresh thyme
10g black peppercorns

For the Crab Filling:

100g fresh crab meat (picked over for shell)
50g fresh mayonnaise
10ml lemon juice
Zest of 1 lemon
Crushed/powdered nori sheet, to taste



Method

  1. Trim the stalks and remove the tough outer leaves from the artichokes, keeping them whole.

  2. In a large pot, combine the water, salt, lemon halves, bay leaves, thyme, and peppercorns.

  3. Add the artichokes to the pot. Bring to a simmer and cook for about 25 minutes, or until the artichokes are tender when pierced with a knife.

  4. Remove from heat and let the artichokes cool in the cooking liquid to absorb more flavor. Once cool, drain and set aside.

  5. In a small bowl, gently mix the crab meat with mayonnaise, lemon juice, and lemon zest.

  6. Add powdered nori to taste, mixing just until combined. Be careful not to overmix to preserve the crab’s texture.

  7. To assemble, gently open the center of each cooled artichoke and remove the choke (the fuzzy inner part) if desired.

  8. Spoon a portion of the crab mixture into the center of each artichoke.

  9. Serve chilled or at room temperature, optionally garnished with more lemon zest or a sprinkle of powdered nori.