Crab & Artichoke

From one of the queens of the restaurant scene, Ruth Rogers. It doesn't get much better than this.

2 medium-sized artichokes, sliced lengthways very finely
200 gr white crabmeat
2 tsp brown crabmeat
2 tblsp chopped parsley
juice of half a lemon
2 tblsp EVOO
maldon sea salt
ground black pepper

1. clean and prep artichokes by removing tougher outer leaves, leaving only the pale tender center; trim the tops exposing the choke and remove with a teaspoon if rough or sharp
2. trim the stalks to 4 cm and peel with a potato peeler; rub with lemon to stop artichokes from discoloring
3. combine the white and brown crab with parsley, lemon juice and EVOO and season
4. slice the artichokes as thinly as possible and stir lightly through the crab to combine
5. season again and finish with a drizzle of EVOO