Serves: 24

Ingredients:

1 bunch of green onions, chopped
1/3 bunch or parsley, chopped
4 cloves of garlic, chopped
1 pound of crabmeat
1 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon cayenne
6 tablespoons of imported Parmesan cheese
4 tablespoons of unseasoned breadcrumbs
6 tablespoons of extra virgin olive oil
4 cans (13.75 ounces) of artichoke bottoms 

Instructions: 

Mix first 7 ingredients thoroughly. Wash the artichoke bottoms, dry, and moisten each bottom with a little extra virgin olive oil. Place on a baking sheet and stuff each bottom with the filling. Mix the parmesan cheese and breadcrumbs and top each stuffed artichoke. Broil until tops are browned and filling is bubbly.