Dungeness Crab With Winter Lettuces And Artichokes

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2 live Dungeness crabs, about 2 pounds each

3 jumbo artichokes, preferably with long stems attached

Lemon half

2 tablespoons Meyer lemon juice, or 1 1/2 tablespoons Eureka lemon juice

Salt and pepper to taste

1/4 cup extra virgin olive oil

6 green onions, white part minced, green part thinly sliced

2 handfuls lettuces, preferably small bronze leaf and oak leaf

1/2 head radicchio, cored and hand-torn into large pieces (outer leaves removed)

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