By Richard Corrigan
The best crabs come from the milder waters of southern England, and the best way to enjoy them is in a simple, unmucked-around preparation. This salad of crab and artichoke is absolutely delicious.
Drop the crab into a pot of boiling salted water. Bring back to the boil and simmer for 15-20 minutes. Drain and rinse in cold water. Set aside to cool while you prepare the artichokes.
Put 1 litre of water in a saucepan and squeeze in the juice of the lemon wedge. Add the squeezed wedge to