* Percent Daily Values are based on a 2000 calorie diet.
Crab and raw artichoke salad
A fresh and dainty antipasti
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer, Salad
Cuisine: Italian
Servings: 2
Calories: 289kcal
Author: Ruth Rogers
Equipment
Potato peeler
Bowl
Ingredients
2medium Violetta artichokes with their stalks
1lemonjuice
200gwhite crabmeat
2tspbrown crabmeat
2tbsproughly chopped fresh flat-leaf parsley
2tbspextra virgin olive oilplus extra to drizzle
sea salt
black pepper
Method
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.