There may be no city more beloved by foodies than New Orleans. And, while the city has always been known for its fresh local fish, not as much of the attention has been focused on the area’s farms and farmers. Matt Murphy (pictured right), executive chef at the Ritz-Carlton, New Orleans, is helping to change all that with his M bistro restaurant. Named one of the top farm-to-table hotel restaurants by Travel + Leisure magazine, Chef Murphy recently launched a new seasonal menu with items that include cauliflower bisque, roasted sweet corn cioppino, grilled quail and arugula salad, and chanterelle and morel mushroom gnocchi – from local farmers that include Anne and Sandy Sharpe at Covey Rise Farm (mixed greens, baby veggies and heirloom tomatoes), Nick Usher at Grow Farms (greens, root vegetables and herbs) and Costa Family Farms (broccoli, cauliflower, citrus).

For us, Chef Murphy has kindly provided a great recipe for crab-stuffed artichoke heart with organic mixed greens and Meyer lemon sauce. (Click "Read More" for recipe.) Enjoy!

Crab Stuffed Artichoke Heart with Organic Mixed Greens and Meyer Lemon Sauce

INGREDIENTS:
2 cups jumbo lump crab meat
1 Tablespoon red onion
1 tablespoon parsley
1/4 cup chopped green or red bell pepper
1 teaspoon salt, or to taste
1/4 teaspoon pepper
3 tablespoons aioli
8 medium artichokes (preparation as follows)
2 lemons sliced
1 cup pernod
2 cups white wine
2 gallons water
½ cup panko bread crumbs
1 teaspoon chopped parsley
1 Tablespoon melted butter
½ teaspoon lemon juice
¼ cup flour
Salt and Pepper
 ½ LB Mixed organic greens

FOR SAUCE:
2 Shallots sliced
2 Meyer lemons juiced
½ cup sauvignon blanc
½ lb whole butter cubed
Salt and Pepper to taste
3 Tablespoons heavy cream

SAUCE PREPARATION:
In a saucepan add shallots, wine and lemon juice. Reduce until pan is almost dry. Add cubes of butter one at a time while whisking until it thickens and forms a sauce. Season with salt and pepper. Add cream to stabilize sauce.

PREPARATION:
Mix crab meat with, chopped bell pepper, red onion, parsley, salt, pepper, and aioli.
In a large pot bring 2 gallons of water, pernod, white wine, flour, and sliced lemon to a boil. Add the artichokes and cook 25-30 minutes until softened. Remove leaves, most of stem and choke. Trim the heart with small paring knife until you have a small cup. Fill each cup with crab salad.
 
Mix breadcrumbs, butter, parsley, and lemon juice, season with salt and pepper and toast in a 350 degree oven until golden brown. Top each stuffed artichoke with breadcrumbs when cool. Arrange on organic greens and drizzle sauce around plate. Serves 8.