Artichoke Hearts
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:10pm

Ingredients




4 Globe artichokes
250 grams White crabmeat
2 tablespoons Mayonnaise, up to 3
Salt and freshly ground pepper to taste
1 tablespoon Chopped fresh chervil

Preparation

1 Break off the stalk, pull off the tough outer leaves from the base with a small sharp knife. Round the base slightly to neaten. Hold the top in one hand, slice off the bottom third. Discard the top two thirds - it is mainly fibrous leaf. 2 Place the hearts in cold water with the juice and skin of half a lemon to stop discoloration. 3 When ready, place in boiling water well-salted water (with a little lemon juice). Weigh down with a plate. Simmer for 15-20 minutes. 4 Pierce the centre of the heart to check it is tender. 5 Lift out into iced cold water. Drain and scoop out the choke. Fill the centre with, e.g. white crabmeat mixed with mayonnaise and chervil.