Baby Artichokes Stuffed With Crab Salad

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1 lemon, halved, plus 2 teaspoons lemon juice

20 baby artichokes

1/4 cup extra-virgin olive oil

1 large carrot, finely diced

1 large celery rib, finely diced

1/4 cup finely diced onion

Salt and freshly ground pepper

1 cup dry white wine

1/4 cup white wine vinegar

1/2 teaspoon black peppercorns

1/2 teaspoon coriander seeds

2 bay leaves

8 thyme sprigs

3 tablespoons crème fraîche

1 tablespoon snipped chives

1/2 pound jumbo lump crabmeat

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