Crab-Stuffed Artichokes

Ingredients:

• 220 g large lump crab meat, sorted to remove shell fragments
• 3 cloves garlic, finely grated
• 1.5 cups plain breadcrumbs
• 1 cup finely grated Parmesan
• 0.5 cup fresh parsley leaves, coarsely chopped
• 2 tsp seafood seasoning, such as Old Bay, plus extra for serving
• 3 large lemons, 1 zested and halved, 1 cut into wedges for serving
• 3/4 cup olive oil
• 4 medium artichokes

Preparation:

1. In a medium bowl, combine the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning, lemon zest, 1 teaspoon salt, and a pinch of freshly ground black pepper, mixing until evenly distributed. Pour in the olive oil and toss until the mixture is evenly coated and has the texture of wet sand. Set aside.
2. Fill a large bowl with cold water, squeeze the juice from 1 lemon half, and then drop both lemon halves into the bowl. Working with one artichoke at a time, use a serrated knife to trim off about 1 inch (2.5 cm) of the top, then cut off the tough outer leaves around the stem (about two layers of leaves). Use kitchen shears to trim off 1/4 to 1/2 inch (0.5 to 1 cm) of the spiky leaf tips. Cut off the stem completely so the artichoke can stand upright. Slice the artichoke lengthwise, then use a spoon to remove the fuzzy pith. Rub the cut sides of the artichoke with the lemon half (from the bowl) and place the artichoke in the lemon water while you clean the rest.
3. Use your fingers to peel back the leaves of each artichoke half and sprinkle the breadcrumb-crab mixture between them. Also, fill the very center of each artichoke half with the breadcrumb-crab mixture. Tie the artichoke halves together with kitchen string to prevent the breadcrumbs from falling out.
4. Place a steamer basket over a large pot of simmering water, then place the stuffed artichokes upright in the basket (don't worry if they're packed tightly together). Cover and simmer over medium heat, adding more water as needed, until the bottom of the artichokes is tender when pierced with a knife, about 1 hour and 15 minutes.
5. Preheat oven to grill mode 5 minutes before cooking is done.
6. Transfer the stuffed artichokes from the basket to a rimmed baking sheet and trim the string. Place the artichoke halves cut-side up. Grill until the breadcrumbs are crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve, sprinkled with additional seasoning and lemon wedges.