Instructions: Trim off stem end of artichokes and cut away the sharp tips of the leaves, if desired. Place the chokes in large pot of enough salted water to cover 3 inches above chokes. Add garlic, cover the pot and bring the water to a boil. Reduce heat and cook at low boil until artichokes are tender, about 1 hour. If you can easily spear the bottom end with the tip of a fork, the artichokes are done.

Drain well.

When cool enough to handle, remove fuzzy chokes from centers with serrated spoon.

In bowl, stir together crab meat, mayonnaise, tarragon, paprika, green onions and pepper to taste. Gently spoon crab mixture into artichoke cavities. Garnish with lemon wedges.

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