- Yields: n/a
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- Submitted by: Recipe Group Member
- Date: n/a
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- 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 sauté 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.
Submitted by: Recipe Group Member
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