Yield: 2 servings
|Can crab meat, drained
|Finely chopped fresh dill
|Salt to taste
Wash the artichokes. Cut the stems horizontally near the bases so that the artichokes will stand up. Remove the tough outer layer leaves. With a knife, cut off the tops of the artichokes and snip off the ends of the sharp leaves. Set the artichokes upright in a pot with enough water to just cover them. Squeeze the juice from the lemon over the artichokes and drop the squeezed lemon into the water.
Add the bay leaf and sea salt. Bring to a boil. Cook over medium heat for 30 to 40 minutes, or until a lower leaf can be pulled off easily and the meat on the base of the leaf is tender. Remove the artichoke from the boiling water and drain upside down. Carefully part the leaves of the artichokes and remove the center or hairy choke with a spoon, leaving the outside leaves intact. Combine the crab meat, sour cream, lemon juice and seasonings. Stuff the centers of the warm artichokes with the cold crab mixture and serve immediately. Use the artichoke leavess as spoons to scoop out the crab meat. Don't forget to eat the tender flesh at the base of the leaf as well as the heart at the base of the artichoke.
Submitted By ELIZABETH WOOD On 01-11-95