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    Crabmeat Stuffed Artichoke Salad


    Source of Recipe


    by Ginny/EDC, from House and Garden; June 1956

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8123.2

    List of Ingredients




    FOR EACH SERVING:
    1 artichoke
    1/4 c fresh cooked crabmeat
    1/4 c finely chopped celery
    1 T finely chopped red bell pepper
    1 t finely minced onion
    2 T mayonnaise thinned with a teaspoon of cream
    1/8 t nutmeg
    salt to taste
    paprika
    1/2 t capers

    Recipe



    Cut the stem of the artichoke flush with the base and slice off the top leaves. Snip prickles off each side leaf with scissors. Then boil for 25 to 40 minutes in salted water. The artichoke is done when an outer leaf pulls out easily.

    Drain well upside down, and while still warm from cooking, prepare for salad by pressing the leaves gently back so that the artichoke lies open like a flower. Pull out the cone of the undeveloped
    white leaves. Scrape out choke with a spoon. Chill.

    Mix the crabmeat, celery, bell pepper, onion and mayonnaise together; add nutmeg, salt and paprika. Heap this on the artichoke heart and decorate with the capers.

    Pass a bowl of mayonnaise at the table.

 

 

 

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