Mardi Gras favorites from Galatoire’s restaurant

In a large pot, submerge the artichokes in water, add the lemon juice and boil for approximately 30 minutes until the stems are tender. Allow the artichokes to cool and peel all of the exterior leaves from the artichoke hearts. Using a spoon or your thumb, remove and discard the chokes, leaving only the bottoms into slices. Set aside.

In a large skillet over medium heat, heat the meunière butter. Add the mushrooms, artichokes, and scallions and sauté. Gently fold in the crabmeat and continue to sauté until the crabmeat is heated through. Remove from the heat. Garnish with lemon quarters, if desired.  Serve at once.

Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified. Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper.

Chill for 2 to 4 hours. Just before serving, gently fold in the crabmeat, taking care not to break up the lumps.

Divide the lettuce among 6 servings and top with a slice of tomato. Spoon the crabmeat atop the tomato and serve.