Ingredients

　　1 artichoke

　　1/2 teaspoon lemon juice

　　2 tablespoons mayonnaise

　　1 teaspoon chopped chives

　　Small bunch watercress

　　Radish rosettes

　　Prepare the artichoke as described in Crab Meat Stuffed Artichoke Salad. Sprinkle the heart with lemon juice and a dash of salt; heap with mayonnaise and top with chives. Arrange the watercress in a loose bunch at one side of the artichoke and tuck the radishes among the watercress sprigs.