Artichauts au Crabe

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

Artichokes with Crab

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

Europe
France
Side dish
Mediterranean
Gluten-free

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