Artichoke Hearts Stuffed with Crab SaladFrom Impossible to Easy by Robert Irvine with Brian O’Reilly. Copyright 2010 Robert Irvine and Brian O'Reilly. Published by William Morrow. All Rights Reserved. Ingredients8 fresh artichokesSalt and freshly ground pepper to taste1/4 cup prepared mayonnaise12 fresh chives, snipped into small pieces2 teaspoons fresh chopped flat-leaf parsley plus 18 small (2-leaf) parsley sprigs1/8 teaspoon Old Bay seasoningSplash of Tabasco1 shallot cloveJuice of 1 lemon1 tablespoon whole grain mustard8 ounces (1/2 pound) cooked fresh backfin or lump crabmeat, such as Graham and Rollins Old Point Comfort brand (avoid using canned), picked over for shells MethodSlice the stems from the artichokes so that they have a flat base. Slice across the artichokes about halfway down, to trim off the prickly tops of the leaves. Arrange the artichokes upright in a large saucepan so that they support each other. Fill the pot with water to cover about three quarters of the way up the artichokes and season generously with salt and pepper. Boil the artichokes over medium-high heat, about 15 minutes, or until tender. Remove the artichokes from the pan and set aside to cool. In a large bowl, make a dressing by combining the mayonnaise, chives, chopped parsley, Old Bay seasoning, Tabasco, shallot, lemon juice, mustard, and salt and pepper to taste. Place the crabmeat in another bowl and add just enough dressing to coat. Toss the crabmeat very lightly - try not to break it up. Cover and set aside to chill in the refrigerator. Yield: 8 servings   Artichoke Hearts Stuffed with Crab Salad Directions: Slice the stems from 1 artichoke so it has a flat base. Slice across the artichoke about halfway down, to trim off the prickly tops of the leaves. Add to a large sauce pan along with remaining 7 artichokes upright so that they support each other, already filled ¾ of the way up with water. Season with salt and pepper. Place over medium-high heat, uncovered, for about 1...