Artichoke Hearts Stuffed with Saffron Crab

Bring a large pot of salted water to a boil over high heat. Add the artichokes and cook until a thin-bladed knife can be easily inserted into the bottom of the artichoke, 15 to 25 minutes. Drain and place the artichokes upside down on a clean kitchen towel; let cool.

Carefully remove the remaining leaves from the cooled artichokes. Using a melon baller or small, sharp-edged spoon, scrape away the fuzzy chokes. With a sharp knife, trim the outside of the artichoke crowns to a smooth shape. Transfer the crowns to the prepared gratin dish and set aside.

Preheat the broiler. Lightly butter a 9-by-13-inch (3-quart) gratin dish.

In a small bowl, combine the bread crumbs and butter; toss until the bread crumbs have absorbed all of the butter. Season to taste with salt and pepper and set aside.

In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the cream, clam juice, and saffron. Whisking constantly, bring to a boil and cook until thickened, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and add the crab; mix gently with a fork so that the crab is coated with sauce but remains in small chunks.

Spoon the crab mixture into the artichoke crowns, dividing it evenly. Sprinkle the bread-crumb mixture over the crab. Place the gratin dish on a sturdy baking sheet.

Set under the broiler, about 4 inches from the heat source, and broil until deep-golden brown, 2 to 3 minutes. Serve immediately.