In a heavy soup pot, melt butter and add flour and stir constantly for 2
minutes. Add reserved artichoke liquid, stock, heavy cream and milk, stirring
between each addition. Add basil, salt, pepper and hot sauce. Must use fresh
basil. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked
Red Bell Pepper Sauce in the design of your choice.
Make Sauce
Take the pepper and place on charcoal grill or under oven broiler. When skin
is charred, place in a paper bag for approximately 10 minutes. Remove skin
and seeds and place flesh in blender with 2 tablespoons of olive oil and
process until smooth. Place sauce in a squeeze bottle and swirl on top of
each individual bowl or in a tureen for an elegant look.
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