Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    baby artichokes
   1                    lemon
     3/4  pound         fresh cooked crabmeat
     1/4  cup           whipping cream
   1      tablespoon    capers
     1/4  cup           green peppers -- finely
                        chopped
   2      tablespoons   minced green onion
   3      tablespoons   minced shallot
   2      tablespoons   white wine
                        salt and freshly ground
                        pepper -- to taste
                        worcestershire sauce -- to taste
                        minced fresh parsley -- for garnish
                        lemon wedges -- for accompaniment

Preparation:

1. Pull off dark green outer leaves of artichokes until you reach the pale green "heart." Cut 1/2-inch off top and trim stem end down to the pale green part. Rub artichoke hearts well with lemon and cook in boiling salted water until tender. Drain and pat dry. Pull out some of the innermost leaves and spread the hearts open slightly. 2. In a bowl combine crabmeat, cream, capers, green pepper, green onion, and mustard. In a small skillet over moderate heat, heat butter and oil. Add shallots and cook until translucent (4 to 5 minutes). Add wine and cook until mixture is reduced to a glaze. Cool slightly and add to crab mixture. Season with salt, pepper, and Worcestershire sauce. 3. Stuff artichoke hearts with crab mixture. Pack into a tightly sealed container along with a plastic bag of minced parsley and the lemon wedges. At serving time, garnish hearts with minced parsley and serve with lemon wedges.