Roasted Artichoke Bisque with Spicy Crab Meat, Lemon Infused Olive Oil and Parmesan Crisps
The Joyous Kitchen
The Joyous Kitchen
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Ingredients

  • Makes 4 - 6 servings
  • 3 Tablespoons lemon-infused olive oil, plus >1 Teaspoon for drizzling*
  • 3 globe artichokes or 4 violetta artichokes (globe tend to be larger), cleaned, trimmed and halved (leave on the stems, but trim off the dried up ends; face them, essentially)
  • 1/4 lb jumbo lump crab meat
  • 1/2 Teaspoon sriracha
  • 1/4 Teaspoon smoked paprika
  • 1/4 Teaspoon regular paprika
  • 1 bay leaf
  • 6 black peppercorns, gently crushed
  • 1 sprig fresh thyme, just the leaves stripped from the stems
  • 1/2 Teaspoon sriracha, or hot pepper sauce of choice
  • Juice of 1/2 lemon 4 Tablespoons butter
  • 1 shallot, pureed
  • 1 small yellow onion, finely diced
  • 1 leaf of fennel bulb, pureed
  • 1/2 cup mirepoix
  • (Optional) 1/2 a baby leek, cleaned and sliced finely
  • 2 cups vegetable stock or water
  • 1/2 cup heavy cream

Instructions

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