This antipasti was inspired by a visit to Venetian restaurant Da Ivo, that Ruth Rogers made with the team at The River Cafe, where they ate crab with artichokes.

She advises that you “cut the artichokes finely and season them well”. Then scoff with abandon.

Crab and artichoke salad (The River Cafe Ltd/PA)
Crab and artichoke salad (The River Cafe Ltd/PA)
Crab and artichoke salad (The River Cafe Ltd/PA)
Print Recipe
Nutrition Facts
Crab and raw artichoke salad
Amount Per Serving
Calories 289 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 44mg15%
Sodium 1001mg44%
Potassium 774mg22%
Carbohydrates 19g6%
Fiber 9g38%
Sugar 3g3%
Protein 24g48%
Vitamin A 337IU7%
Vitamin C 56mg68%
Calcium 122mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Crab and raw artichoke salad

A fresh and dainty antipasti
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Salad
Cuisine: Italian
Servings: 2
Calories: 289kcal
Author: Ruth Rogers


  • Potato peeler
  • Bowl


  • 2 medium Violetta artichokes with their stalks
  • 1 lemon juice
  • 200 g white crabmeat
  • 2 tsp brown crabmeat
  • 2 tbsp roughly chopped fresh flat-leaf parsley
  • 2 tbsp extra virgin olive oil plus extra to drizzle
  • sea salt
  • black pepper


  • Prepare the artichokes. First cut off some of the stalk, leaving about 5cm attached. Cut or break off the tough outer leaves, starting at the base, until you are left with the pale inner part. Then peel the stalk with a potato peeler, leaving only the pale tender centre. Trim the pointed top of the artichoke straight across, which will reveal the choke. Remove the choke with a teaspoon. Slice the artichoke vertically as thinly as possible. As each artichoke is prepared, drop it into a bowl of cold water with half of the lemon juice.
  • Combine the white and brown crabmeat with the parsley, remaining lemon juice and the extra virgin olive oil. Season with sea salt and black pepper. Drain the artichokes and stir lightly through the crab to combine.
  • Season again and finish with a drizzle of extra virgin olive oil.


Calories: 289kcal | Carbohydrates: 19g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 1001mg | Potassium: 774mg | Fiber: 9g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 56mg | Calcium: 122mg | Iron: 3mg

River Cafe 30 by Ruth Rogers, Sian Wyn Owen and Joseph Trivelli is published by Ebury Press.

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