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1
Squeeze the lemon halves into a large bowl of water.
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2
Working with 1 artichoke at a time, snap off all of the outer leaves and trim the stem so the artichoke will stand upright.
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3
With a small, sharp knife, cut 1/2 inch off the top and peel the base.
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4
With a melon baller, scoop out some of the choke to form a cup with a 1/4-inch rim.
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5
Drop the artichoke into the lemon water.
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6
Drain the artichokes and pat dry.
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7
Heat the oil in a large, deep skillet.
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8
Add the artichokes and cook over moderately high heat, turning occasionally, until lightly browned, about 4 minutes.
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9
Add the carrot, celery and onion, season with salt and pepper and cook for 1 minute longer.
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10
Add the wine, vinegar, peppercorns, coriander seeds, bay leaves and thyme.
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11
Cover with parchment paper and a tight-fitting lid and simmer over moderately low heat, turning once or twice, until the artichokes are tender and the liquid has reduced slightly, about 30 minutes.
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12
Transfer the braised artichokes to a large platter to cool.
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13
Remove the bay leaves and thyme sprigs then season the cooking liquid with salt and pepper and reserve.
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14
In a small bowl, mix the creme fraiche with the lemon juice and chives.
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15
Fold in the crabmeat and season lightly with salt and pepper.
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16
Using a small spoon, fill the cooled artichokes with the crab salad; arrange on a platter.
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17
Drizzle with the reserved cooking liquid and serve.
