6 artichoke hearts
1 lemon, sliced
6 tbsp. salt
1 stick butter
1/2 lb. fresh mushrooms, sliced
2 tsp. fresh lemon juice
1 c. green onions and tops, minced
4 tbsp. minced parsley
1 clove garlic, minced
1 lb. fresh lump crabmeat
1 tsp. fresh lemon juice
Salt & pepper (white) to taste
Accent
Lemon wedges

Melt 2 tablespoons butter in a large heavy skillet. Saute mushrooms, slowly with 2 teaspoons lemon juice. Add remaining butter to skillet and saute 1/2 cup onions, 2 tablespoons parsley and garlic until soft. Mix in artichokes. Fold in crabmeat carefully so as not to break up lumps. Add remaining lemon juice, salt, pepper and Accent to taste. Heat through, adding remaining 1/2 cup onions and remaining parsley. Serve immediately with lemon wedges.