Crabmeat Stuffed Artichoke Bottoms

Ingredients:

• 1 bunch of green onions, chopped
• 1/3 bunch or parsley, chopped
• 4 cloves of garlic, chopped
• 1 pound of Louisiana 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
  

Directions:

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