Make the meuniére butter: In a medium saucepan over medium heat, melt the butter, whisking constantly, for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete; set aside.

In a large pot, submerge the artichokes in water, add the lemon juice, and boil for approximately 30 minutes until the stems are tender. Peel all of the exterior leaves from the artichokes. Using a spoon or your thumb, remove and discard the chokes, leaving only the bottoms. Cut into slices and set aside.

In a large skillet over medium heat, heat the meuniére butter. Add the mushrooms, artichokes, and scallions and sauté. Gently fold in the crabmeat and continue to sauté until the crabmeat is heated through. Remove from the heat and plate. Garnish with lemon quarters, if desired.

Note: this recipe is served at Galatoire's in New Orleans. It is a popular topping for Gulf fish.