Galatoire's Crabmeat Yvonne

Source: Galatoire's, NOLA. Gulf Coast Cooking

Yield: 6 servings

6 artichokes
1 pound mushrooms, sliced
1/2 cup clarified butter
2 pounds backfin lump crabmeat
Salt and ground white pepper
1/4 cup parsley, chopped fine
6 lemon wedges

Bring a large pot of water to a boil. Cut stem from artichokes flush with the base and boil artichokes for 45 minutes, or until a leaf pulls off easily. Remove from pot, drain and cool. Pull off leaves and reserve for another purpose. Remove choke and slice the bottoms. Set aside.

In a large skillet saut� mushrooms in clarified butter. Add reserved artichoke bottoms and crabmeat. Heat through, stirring gently. Season with salt and pepper and sprinkle with parsley.

Serve on toast points with a lemon wedge on the side.