Vegetable Stuffed Artichokes - cooking recipe

Ingredients

2 Tbsp. oil
1 shallot, chopped
1 zucchini, diced small
1/4 eggplant, peeled and diced small
4 1/2 oz. can crabmeat, well drained
1 c. grated Mozzarella cheese
14 oz. can artichoke bottoms
2 Tbsp. bread crumbs
salt and pepper
butter

Preparation

Heat oil in large skillet; add shallot, zucchini and eggplant. Season well.
Cover and cook 10 to 12 minutes.
Mix in crabmeat and season well.
Continue cooking 4 to 5 minutes.
Stir in cheese and finish cooking 2 minutes.
Stuff artichoke bottoms with vegetable mixture and top each with bread crumbs.
Broil in oven for 2 minutes until browned.