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Artichoke Hearts with Rock Crab & Grapefruit Aioli

This easy dish makes an elegant lunch entrée or first course for a special dinner.
Fresh Santa Barbara rock crab is available year round at the Saturday Fishermen’s Market, and artichokes and grapefruit at the Farmers Market.
Both the crab and the artichoke can be cooked ahead of time.

A chilled Viognier from Jaffurs Winery pairs very well.


Ingredients Process
  1. Steam and chill the crab claws. Steaming takes about 10 minutes.
  2. Using a sharp knife or shears, trim the artichokes and place them in lemon water to keep them from darkening.
  3. Steam the artichokes over lemon water until tender, about 20 minutes.
  4. When cool enough to handle, remove all leaves and chokes, and reserve the hearts.
  5. Crack the crab, and pull the meat from the shells.
  6. Peel and cut the grapefruit into skinless segments over a bowl, reserving the juice.
  7. Chill six appetizer plates.
  8. Beat the egg yolk with the mustard, and slowly drizzle the olive oil to emulsify.
  9. Season with grapefruit juice, chives, garlic, chervil, salt and pepper, reserving some chives and chervil for garnish. Taste the aioli and rectify.
  10. Place an artichoke heart on each plate. Top the artichoke hearts with a little dressing, top with crab meat and grapefruit segments.
  11. Sprinkle with chervil and chives, and serve accompanied by more aioli.

6 artichokes
2 quarts water with juice of 1 lemon
8 large crab claws
2 pink grapefruits
1 egg yolk
1 Tbs. Dijon mustard
2 Tbs. minced chives
1 tsp. garlic, finely minced
2 Tbs. chervil or parsley, minced
¼ cup Olive Hill olive oil
Salt and pepper to taste


2 pots with steamer inserts
kitchen shears
pairing knife
bowl and whisk
mallet to crack crab
cutting board
appetizer plates

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