Bring out the bowls to bring some sizzle and bells back to your family table. So easy and so wow – Begin by purchasing an artichoke per person. Trim off the thorns, trim off the stems and hull out all if the fibers in the core. In a roast pot, with a lid, pack in the fully trimmed and wash artichokes. By packing them tight, the artichokes will not roll around. Fill the pot with water until half way up the sides of the artichokes. Pour on a generous drizzle of olive oil and balsamic vinegar. Top with a whole lemon rind and steam the artichokes for at least 20 minutes. At the same time boil fresh crab. Extract the cooked crabmeat from the shell and chill. Just prior to serving, drain off the hot artichokes. Place an artichoke into individual bowls. Top with the fresh cooked crabmeat. Top that with fresh Hollandaise sauce! It’s culinary winner. © Kelly McBride Loft