Yield: 16 servings.
1 lb. Phillips Crab Meat
8 large artichokes
8 oz. cream cheese (preferably Philadelphia®)
½ cup finely shredded Monterey Jack Cheese
¼ cup finely shredded Romano cheese
¼ cup finely shredded Parmesan cheese
½ cup shredded Mozzarella cheese, low-moisture, part-skim
½ cup Hellmann's® Mayonnaise
¼ cup white wine
½ tsp. Phillips Seafood Seasoning
optional, ⅛ tsp. each white, red and black pepper
Bring ½ pot of water to boil in an 8 qt. stockpot. Trim tops and bottom stems of artichokes and boil them for 35-45 minutes, depending on size, until tender. Test doneness by gently pulling off an outside leaf. Cool; cut in half and remove “choke” from center.
In 2-qt. mixing bowl, mix all cheeses, mayonnaise, white wine and seasonings together. Preheat oven to 400°F. Place artichoke halves, cut side up, in parchment-lined 2" deep full pan. Fill centers of each artichoke with crab and cheese mixture. Bake in preheated oven approximately 15 minutes, or until filling is bubbling hot.
To serve, to order: Keep filled artichokes chilllled at 41°F or below until ready to serve. Microwave 15-20 seconds, depending on wattage, to bring to room temperature, then broil under salamander until filling reaches a minimum of 165°F.
