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Hot Crab and Beer Cheese Stuffed Artichokes


  • 4 large globe artichokes
  • 8 ounces cream cheese
  • ¼ cup IPA or Pale Ale beer
  • ½ cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon old bay seasoning
  • 1 teaspoon garlic powder
  • 6 ounces lump crabmeat
  • ¼ cup Italian bread crumbs


  • Cut the top inch off the artichoke with a sharp knife. Cut the stem so that the artichoke sits flat with the leaves pointing up.
  • Cook in lightly salted boiling water until the leaves peel away easily, about 30 minutes. Remove from water, allow to cool.
  • Preheat the oven to 375°F.
  • Starting at the center, pull the leaves apart to make the center more accessible. Using a melon baller or grapefruit spoon, remove the center leaves to reveal the “choke” and use a spoon or melon baller to remove the fuzz from the heart.
  • Add to a cast-iron skillet or baking dish, center hole facing up to make it easy to add the dip.
  • In a bowl stir together the cream cheese, beer, mozzarella, parmesan, lemon juice, hot sauce, garlic powder, Old Bay, and crab until well combined.
  • Divide the dip evenly between the four artichokes. Sprinkle with bread crumbs.
  • Bake until the dip is hot and melted, about 12 minutes. Serve warm.