4 Medium Original California artichokes, prepared and cooked as directed for whole
1 Cup Diced zucchini
1 Cup Chopped fresh mushrooms
½ Cup Shredded carrots
½ Cup Dry white wine
1 Tbsp Cornstarch
2 Cups Crab meat or imitation crab
1 Tsp Dijon mustard
Salt and pepper to taste

INSTRUCTIONS: Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim outer dark green layer from artichoke bottoms. Cut off top quarter of artichokes and discard. Stand artichokes upright in steamer or deep saucepan, with 3 inches boiling water. Cover, steam or boil gently for 25 to 40 minutes or until base can be pierced easily with a fork, or until petal near center pulls out easily. Stand artichokes upside down to drain. Keep warm.

Prepare crab stuffing: In a large saucepan, simmer zucchini, mushrooms, and carrots in chicken broth for 5 minutes. Stir together wine and cornstarch until cornstarch is dissolved, stir into broth mixture. Bring to boiling, reduce heat and simmer 1 minute. Stir in crab meat and mustard, heat through. Season with salt and pepper to taste. Halve Artichokes lengthwise; remove center petals and fuzzy center of artichokes. Arrange two artichoke halves on each dinner plate, spoon crab mixture into halves.

Serving suggestions: Accompany with wild rice pilaf, wine, and strawberry mousse for dessert.

Makes 10 servings.