This Lobster Stuffed Artichokes with Chardonnay Butter Sauce recipe is the perfect date night meal and perfect anniversary meal. Happy 5 year Anniversary to my boyfriend, Justin. After 5 years he still sticks around and tries anything that I throw at him. {Not that he has much of a choice. He’s my number one food tester and he’s not complaining!} I love him for so many reasons and the biggest reason is that he introduced food and the love for cooking to me in a whole new light. Because of him, this blog is possible.
This Lobster Stuffed Artichokes with Chardonnay Butter Sauce recipe is a must for any future special occasion. Very decadent, rich and absolutely delicious!
My only complaint is that I hate trimming artichokes. If you have an easier way or if you can find trimmed artichokes in the grocery store.
Lobster Stuffed Artichokes with Chardonnay Butter Sauce
Ingredients
- 2 whole Artichokes
- 1 whole Lemon, halved
- Olive Oil, for drizzling
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 cup Chicken Stock
- 2 whole Lobster Tails, meat removed and chopped
- 1 cup Brioche Bread, cubed
- 2 cloves Garlic, grated
- 1 whole Egg
- 1/4 cup Parmesan, grated
- 1 bunch Parsley, choppped
- 1/2 cup Dry White Wine
- 1 whole Lemon, juiced
- 1 stick Butter, cubed and chilled
- Kosher Salt, for seasoning
Directions
- Step 1 Preheat your oven to 375 degrees F.
- Step 2 Use a serrated knife and slice off and discard the top of each artichoke, then halve each artichoke lengthwise through the choke (the fuzzy fibers in the center of the artichoke) and stem. Squeeze the lemon over any of the cut sides of the artichoke to keep it from oxidizing. Cut out and discard the choke and thorny inner petals.
- Step 3 Place the artichoke halves cut-side up in a baking dish and season with salt and pepper. Drizzle with olive oil and cover the bottom of the baking dish with the chicken stock. Cover with foil and bake for 30 minutes in the oven.
- Step 4 While artichokes are baking, prepare the stuffing. In a medium sized bowl combine the lobster, bread, garlic, egg, Parmesan and parsley together until mixed.
- Step 5 Remove artichokes from the oven and let cool for a couple minutes. Dividing evenly, stuff with the lobster mixture into each of the artichoke halves. Cover with foil and bake for another 15 minutes. Remove the foil and bake uncovered for 5 minutes. Remove and prepare the butter sauce.
- Step 6 In a saucepan or skillet add the white wine and lemon juice, heat over medium high heat. Add the crushed garlic clove. Reduce wine by 2/3. Turn heat down to low. Slowly start whisking in the cold butter, one cube at a time. Season with a pinch of salt and serve with the stuffed artichokes. Enjoy!
Savor and Enjoy!
