| 1 | Pull off dark green outer leaves of artichokes until you reach the pale green "heart." cut ?inch off top and trim stem end down to the pale green part. |
| 2 | Rub artichoke hearts well with lemon and cook in boiling salted water until tender. |
| 3 | Drain and pat dry. |
| 4 | Pull out some of the innermost leaves and spread the hearts open slightly. |
| 5 | In a bowl combine crabmeat, cream, capers, green pepper, green onion, and mustard. |
| 6 | In a small skillet over moderate heat, heat butter and oil. |
| 7 | Add shallots and cook until translucent (4 to 5 minutes). |
| 8 | Add wine and cook until mixture is reduced to a glaze. |
| 9 | Cool slightly and add to crab mixture. |
| 10 | Season with salt, pepper, and worcestershire sauce. |
| 11 | Stuff artichoke hearts with crab mixture. |
| 12 | Pack into a tightly sealed container along with a plastic bag of minced parsley and the lemon wedges. |
| 13 | At serving time, garnish hearts with minced parsley and serve with lemon wedges |
