Issue Date: November, 2009
Serves: Serves 6
Chef Brian Landry Galatoire’s Restaurant New Orleans, LA
Chefs note: Our rich, decadent, versatile Yvonne garnish was named for Yvonne Galatoire Wynne, Justin Galatoire’s stately, elegant daughter, who devoted herself to Galatoire's and served as front cashier and president of the restaurant (mid 1930s to the mid 1990s). When using crawfish tails use only fresh ones. Frozen ones will impart an undesirable gray hue.
Bring 2 quarts of water and the lemon juice to a boil in a large saucepan. Remove all the leaves and the fuzzy centers from the artichokes. Place the trimmed artichoke bottoms in the water; reduce the heat, and simmer, covered, about 20 minutes until tender. Drain and dry with paper towels. Cut the artichoke bottoms into quarters. Heat the Meuniere Butter in a large skillet over medium heat. Add the mushrooms, artichokes and scallions and saute. Gently fold in the crabmeat or crawfish. Add salt and pepper to taste and continue to saute until the crabmeat is heated through. Remove from heat. Serve immediately.
Melt butter in a small saucepan over medium heat; cook, whisking often, until sediment from the butter separates and turns brown, about 12 minutes. Remove pan from heat. Slowly whisk in the lemon juice and vinegar, whisking until frothing stops.