This salad is a real treat when globe artichokes are in season. The large outer leaves of the artichoke are removed and the succulent, meaty bottom part, or heart, is cooked and tossed with fresh crabmeat in a lemony dressing.
4 large globe artichokes
2 lemons, halved
For the dressing
1 tablespoon lemon juice
1/4 cup (60ml) olive oil
pepper to taste
1 tablespoon finely snipped fresh chervil or parsley
1 tablespoon finely chopped fresh chives
For the crab salad
2 tablespoons plain low-fat yoghurt
2 tablespoon 97% fat-free mayonnaise
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1 1/2 tablespoon snipped fresh chives
450g fresh crabmeat, preferably white, picked over to remove any cartilage
butter lettuce leaves to serve
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Directions Preparation:30min › Cook:40min › Extra time:5min › Ready in:1hour15min
To prepare each artichoke, cut off the top two-thirds and trim the stalk level with the base. Rub the cut surfaces with lemon juice as you work. Pull off the large outer leaves, starting from the bottom, to expose the soft, pale inner leaves.
Holding the artichoke in one hand, trim the top edge to form a rounded shape, and trim around the sides and base to remove all the green parts and expose the pale yellow flesh. Drop the artichoke into a bowl of water with the juice of half a lemon added to it. Prepare the remaining artichokes in the same way.
Put the artichokes in a saucepan large enough to hold them in a single layer, cover with boiling water and add the juice of half a lemon. Cover the pan and simmer for about 40 minutes or until a leaf can be pulled away easily and the hearts are tender. Remove from the pan and leave to drain upside down until cool.
To make the dressing, put the lemon juice in a bowl, whisk in the olive oil and season with pepper to taste. Stir in the chervil or parsley and chives.
Cut the artichokes into quarters and use a teaspoon to scoop out the fuzzy choke just underneath the centre leaves; discard the choke. Add the artichoke pieces to the dressing and turn to coat.
To make the crab salad, put the yoghurt, mayonnaise, lemon zest, lemon juice and chives in a mixing bowl and stir to combine. Add the crab and mix in gently. Taste and add more lemon juice if you wish.
Arrange 2–3 lettuce leaves on each of four plates to form a small bed or cup and spoon the crab salad over them. Add the artichoke quarters with their dressing, then serve at once.