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The Bounty Of Central Florida by Valerie Hart

Yield: 6 First Course Servings



    · 6 fresh artichokes
    · 1½ cups cooked lump crab meat
    · 1 tablespoon lemon juice
    · 2 tablespoons white horseradish
    · 1/8 teaspoon dry mustard
    · 1 teaspoon chopped dill weed
    · 1/4 teaspoon chopped parsley
    · 1/2 cup mayonnaise
    · 6 outside radicchio or Bibb lettuce leaves
    · Tiny capers for garnish
    · Olives for garnish
    · Chopped plum tomatoes for garnish


1. With a serrated edge knife, cut off stems so artichokes will stand straight Cut off tops 1/3 from the top. Cut points off each leaf with a sharp scissors. Artichoke will now resemble a flower. Bring to a boil in water to cover with 1/2 lemon. Cover and boil gently until a leaf pulls away easily. Artichokes are tricky. Undercooked they are hard and inedible. Overcooked they fall apart. Remove from the water and turn upside down on paper toweling to drain and cool.

2. Carefully remove cactus centers with a small spoon, leaving the bottoms in tact. Refrigerate until very cold.

3. Gently spread the center of each artichoke open as far as possible.

4. Mix together the lemon juice, horseradish, mustard, dill weed, parsley and mayonnaise. Carefully fold in crab meat after picking through for shells and cartilage.

5. Fill the artichoke hearts with the mixture and set them on lettuce leaves. Sprinkle tiny capers over and decorate with olives and chopped tomatoes. Serve with Spicy Mayonnaise on the side.

    Note: This recipe will also fill twelve large canned artichoke hearts, if fresh whole artichokes are not available.

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