Name: Artichauts au Crabe (Artichokes with Crab)
Yield: Serves 4.
Cuisine: France
Ingredients: a slice of lemon or a splash of vinegar; 1 egg yolk, hard-boiled; 140 g(5 oz) fresh or tinned white crabmeat; a good pinch of curry powder; a squeeze of lemon juice; 4 tablespoons mayonnaise; 4 fresh artichokes; a handful of flat parsley; 1 stick of celery; salt

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

This is a really delicious filling for artichoke bottoms but it also might be served in crisp curved lettuce leaves. I have also replaced the crab with slivers of smoked trout with equally good results.

Ingredients

4 fresh artichokes
salt
a slice of lemon or a

Method

Cook the artichokes in boiling salted water with the lemon or the vinegar for 25–40 minutes depending on size and freshness. They are cooked when a leaf pulls away easily. Drain, trim off all the outer leaves (I scrape off the soft green part and add it to soup) and remove the choke to give you four neatly trimmed artichoke bottoms. Leave to cool.

Remove any tough outer strings from the