2-3 artichokes
1 c. sour cream
1 clove garlic, pressed
1/2 tsp. sugar
Salt & pepper
1/4 tsp. Beau Monde
2 tbsp. chopped tomato pulp
1 heaping tsp. chopped chives
1 heaping tsp. chopped parsley
1 tsp. chopped cucumber
1 heaping tsp. chopped dill
2 tbsp. tarragon vinegar
1/4 c. olive oil
1 lb. crabmeat
1 lg. onion, cut in quarters
2 stalks celery, cut in 1" pieces
Juice of 2 lemons
1 tsp. salt

Run garlic through press; put in mortar and mash well with sugar. In a large mixing bowl, combine sour cream, all dry seasonings and the garlic mixture. Mix well; add the vinegar slowly, alternating with olive oil. Mix thoroughly and add tomato pulp, crabmeat and herbs and set in refrigerator, covered, until ready to serve. Make it the day you are going to use it. It needs to meld, but will not hold long.

Boil artichokes in water seasoned with large onion, celery, lemon juice and salt; do not cut off tips of leaves. Arrange the separated leaves, petal fashion, on platter with crabmeat dip in center and serve.