5 globe artichokes, cooked and chopped
½ pound crabmeat
Zest of 1 lemon
¼ bunch tarragon, chopped
¼ cup grated Parmesan cheese
¼ cup aioli
¼ cup mascarpone cheese
1 onion, minced
Salt and pepper
Cook artichokes in balsamic, salted water until tender. Cool and rough chop into small pieces.
Sweat onions in butter until tender.
Mix artichokes, mascarpone, aioli, lemon zest, tarragon, and Parmesan in a metal bowl. Add warm onions and mix well. The warmth of the onions should make this mixture creamy. Fold in the crabmeat. This should have a consistency similary to ravioli filling.
Fill casserole dish and bake at 350 degrees until golden and bubbly.