Artichoke-and-Crab Salad a la Lydie Matilde

Ingredients

• Take fresh artichokes
• juice of half lemon
• one tablespoon of crab that is mixed with mayonnaise dressing

Method

1. 1

   Cook artichokes for thirty minutes, remove leaves, and keep one whole for decoration.

2. 2

   Mix the heart with lemon juice, salt, and pepper, then arrange leaves like a rose, topping each with crab and mayonnaise dressing.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 451. The excerpt below is the record exactly as published.

Artichoke-and-Crab Salad a la Lydie Matilde Salade d’Artichaut au Crabe, a la Lydie Matilde Take fresh artichokes, cook them for thirty minutes in water with salt and a speck of baking soda — leave until cold. Then remove the leaves, leaving one artichoke whole for the centre decoration. Put the heart of the artichoke in a cup of water with juice of half lemon, little salt and pepper, and cook for about five minutes; then stand in the water to get cold again. When cold and ready, arrange the leaves like a rose, one for each person. Put on each rose one artichoke bottom, and on the top of each artichoke bottom a small ring of green pepper or tomato and one tablespoon of crab that is mixed with mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.