Globe artichoke and fresh crab salad

Globe artichoke and fresh crab salad

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About this recipe: Get transported to the Mediterranean with this fresh artichoke and lemony crab salad. A little effort is required to remove the outer leaves of the globe artichoke but your taste buds will be well rewarded.

Norma MacMillan

Serves: 4 

  • 4 large globe artichokes, about 340 g (12 oz) each
  • 2 lemons, halved
  • Herb vinaigrette
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • salt and pepper
  • Crab salad
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons mayonnaise
  • ½ teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1½ tablespoons finely chopped fresh chives
  • 450g (1 lb) fresh crab meat, preferably white
  • Little Gem lettuce leaves to serve

Prep:1hr30min  ›  Ready in:1hr30min 

  1. 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 ½ lemon added to it. Prepare the remaining artichokes in the same way.
  2. Put the artichokes in a saucepan large enough to hold them in a single layer, cover with boiling water and add the juice of ½ 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.
  3. To make the herb vinaigrette, put the lemon juice in a bowl, whisk in the olive oil and season with salt and pepper to taste. Stir in the parsley and chives.
  4. Quarter the artichokes and use a teaspoon to scoop out the fuzzy choke just underneath the centre leaves. Add the artichoke pieces to the herb vinaigrette and turn to coat.
  5. For the crab salad, put the yogurt, mayonnaise, lemon zest and 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.
  6. Arrange 2–3 lettuce leaves on each of 4 plates to form a small bed or cup and spoon on the crab salad. Add the artichoke quarters with their dressing, and serve at once.

Plus points

Crab, like other shellfish, is a good source of low-fat protein. It also provides useful amounts of vitamin B2, potassium and zinc.

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