- 6 tablespoons (3/4 stick) butter
- 1 cup finely chopped red bell pepper
- 3/4 cup finely chopped onion
- 2 celery stalks, finely chopped
- 8 garlic cloves, minced
- 3 cups fresh breadcrumbs made from crustless sourdough bread
- 8 ounces crabmeat
- 4 large artichokes (each about 1 pound)
- Melt butter in heavy medium skillet over medium heat. Add bell pepper, onion, celery and garlic. Sauté until onion is translucent, about 6 minutes. Transfer to large bowl and cool completely. Mix in breadcrumbs and crabmeat. Season stuffing with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Cut off top third of each artichoke; discard. Cut off stem. Pull out yellow and small purple-tipped leaves from center. Using melon baller, scoop out fibrous choke.
- Gently pull leaves outward from center until leaves open slightly. Pack stuffing into each artichoke cavity and between first and second center layers of leaves, mounding slightly. Place artichokes in 13x9x2-inch baking dish. Add enough water to come 3/4 inch up sides of dish. Cover with foil. Bake artichokes until outer leaf pulls away easily, about 1 hour 15 minutes.