Ingredients

• 1 artichoke
• 1/2 teaspoon lemon juice
• 2 tablespoons mayonnaise
• 1 teaspoon chopped chives
• Small bunch watercress
• Radish rosettes

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Instructions

1. Prepare the artichoke as described in Crab Meat Stuffed Artichoke Salad. Sprinkle the heart with lemon juice and a dash of salt; heap with mayonnaise and top with chives. Arrange the watercress in a loose bunch at one side of the artichoke and tuck the radishes among the watercress sprigs.