Artichokes Stuffed With Creamed Crabmeat

• 4 whole artichokes
• 5 Tbsp. salt
• 3 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 1/2 c. butter
• 1/2 c. flour
• 1/2 c. onion, grated
• 2 Tbsp. parsley, chopped
• 2 c. cream
• 3/4 c. dry white wine
• 1 tsp. white pepper
• 1 lb. fresh crabmeat

1. Remove stems and tough outer leaves from artichokes.
2. Use scissors to trim the sharp tips remaining on the artichoke leaves. Stand artichokes upright in deep saucepan large enough to hold them snugly.
3. Add 4 tablespoons salt, 1 tablespoon lemon juice and the olive oil to 2 to 3-inches of water.
4. Cover and boil gently 45 minutes until tender or until the base can be pierced with a fork. Lift out the cooked artichokes.
5. Hold the bottom and press each artichoke firmly on your work surface to loosen the leaves. Leave them upside-down to drain on paper towels.

artichokes, salt, lemon juice, olive oil, butter, flour, onion, parsley, cream, white wine, white pepper, fresh crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555898 (may not work)