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