2 (6 1/2 or 7 1/2 oz.) cans (2 c.) crab meat, drained
1 c. cubed process Swiss cheese
1/3 c. chopped green peppers
1/4 c. finely chopped onion
1 tsp. salt
1/2 c. mayonnaise
2 tsp. lemon juice
5 cooked artichokes

Toss crab meat with Swiss cheese, green peppers, onion and salt. Blend mayonnaise and lemon juice; add to crab mixture and toss lightly. Remove small center leaves of each artichoke, leaving a cup. Carefully remove choke. Fill artichokes with crab salad, place in large baking dish. Pour hot water around artichokes to depth of 1 inch. Cover and bake at 375 degrees about 35 minutes or until hot throughout. Serves 5.