- 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.