4 large globe artichokes
1 teaspoon salt
2 tablespoons butter
1/4 cup chopped scallions (green onions)
1 10-ounce can condensed cream of celery (or mushroom) soup
1/2 cup sour cream or mayonnaise
1/2 teaspoon dried tarragon leaves, crushed
1/2 teaspoon pepper
12 ounces frozen crab meat, thawed and drained
Pour 2 inches of water into a large non-aluminum pot; bring to boil. Add artichokes and salt, cover, reduce heat, and simmer 30 to 40 minutes.
Melt butter in a large skillet. Saute scallions about 3 minutes, stirring occasionally. Stir in undiluted soup, sour cream or mayonnaise, tarragon, and pepper. Cook, stirring, for about 5 minutes. Remove 1 cup mixture and set aside; keep warm.
Stir crab into remaining mixture in skillet and cook until heated through. Remove center petals and fuzzy centers from artichokes; discard. Fill artichokes with crab mixture. Serve immediately with reserved sauce.
Makes 4 servings.
(c) Copyright 2000. The Christian Science Publishing Society