As you all know, I love Cultured Ghee. This ghee is different than regular ghee which can contain traces of lactose and casein. Tin Star Cultured Ghee has been lab tested to be free of lactose and casein which is good news for those on AIP. Therefore, I allow all my AIP clients to use this wonderful fat. It especially comes in handy when you are totally sick of the taste of coconut oil (which happened to me). Ghee just is a more refined food to cook and eat with as far as taste is concerned. It is more subtle, more complex and adds depth that coconut and olive cannot. The flavor of crab is so delicate that I would argue no other fat besides ghee would do. I choose baby artichokes because of their wonderful neutral nature that pairs so well with crab and ghee. Plus they were at my local market on sale! I have been cooking with baby artichokes for years. Once you get past the fact that you only use about 1/4 of each baby artichoke and compost the rest, things get easier. It may feel like you are over-trimming them in fact. But it is necessary to trim off the tops, bottoms and leaves on the sides. I always pull away all the green leaves until I get to the tender yellow inner leaves. Then I steam them in 3/4 cup of water until it evaporates. Add ghee and saute until they start to brown. Then add crab and cook for another few minutes. An easy meal! Crab will set you back a few bucks however. I bought mine at a fish market (fresh Dungeness). This is a special occasion dish if you use crab. You could substitute shrimp, scallops or halibut as well though!
Be sure to watch this video that shows you exactly how to trim baby artichokes!
I made this dish with Tin Star Cultured Ghee. Fantastic taste and 100% grass fed and organic too. They have graciously given my readers a coupon! Use AIP10%OFF at checkout on their site if you want to order a jar for yourself. So fabulous!!
- 10 baby artichokes
- 1/2 pound fresh lump dungeness crab meat (or shrimp, scallops, halibut)
- 4 Tbls ghee
- 3/4 cup water
- salt to taste
- With a pairing knife on a cutting board, trim tops and bottoms off artichokes. Pull leaves off of until you reach the inner yellow leaves. Steam with 3/4 cup water for about 10 minutes or until artichokes are tender.
- Drain off any water that remains. Add butter, pinch of salt and cook on medium heat until starting to brown. Add crab meat and let it heat through; about 3 minutes. Taste for salt. Serve.