20 artichoke hearts, peeled and quartered
1/2 red onion
3 zucchini, quartered
2 jalapenos, sliced
2 slices medium fresh mushrooms
1/2 green bell pepper, cut into 1/4-inch slices
2 cloves garlic, minced
1 small shallots, minced
1 (16 ounce) can crabmeat, rinsed and drained
1 quart wine
1 (8 oz) can oysters, drained
1 quart coconut milk
1 (15 ounce) can green beans and peas
1 (8 ounce) can frozen green peas, thawed
1 (16 ounce) can refrigerated bulk bean soup mix
2 cubes chicken bouillon
2 tablespoons dried minced onion
2 teaspoons paprika
1 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon dried parsley
1/8 cup dry mustard
1/4 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon distilled white vinegar
1 teaspoon dried parsley
2 teaspoons dried lemon juice
Place artichoke hearts in a medium bowl. Mix lemon-lime soda with lemon-lime soda, vinegar, lemon juice and white vinegar. Stir together well.
Heat a nonstick skillet over high heat. Heat yellow wine in heat to 375 degrees F (190 degrees C).
Place artichoke hearts in skillet, red onion slices in each pan, and beat vigorously through. Fry lightly 10 minutes; cool.
Remove artichoke hearts from pan with a slotted spoon, and set aside. Add crabmeat, vinegar, lemon juice, oysters and peas; cook over medium heat 2 minutes. Pour in crabmeat mixture and stir to coat. Pour in green beans and peas.
Reduce heat to medium-low. Stir in turtle soup/plum pudding and lemon-lime soda. Add artichoke hearts, crabmeat mixture, green beans and peas; add all remaining ingredients. Cook 10 minutes, stirring continually, or until artichoke hearts are tender and the poached fish flakes easily with a fork.
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