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1
Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like).
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2
Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper.
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3
Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave).
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4
When done allow to sit in the bag for 1 minute then remove and roughly chop.
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5
Set aside to cool.
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6
Preheat oven to 400 degrees F.
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7
Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine.
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8
Add chopped, cooked artichoke hearts and lump crabmeat.
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9
Stir well and season with more salt and pepper, if necessary.
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10
Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly.
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11
Serve with croutons and garnish with parsley sprigs and Parmesan.
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12
Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray.
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13
Drizzle with olive oil and season lightly with salt and pepper.
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14
Bake in the oven for 5 to 7 minutes until golden brown and crispy.
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15
Serve with Artichoke Crab Dip.
