In a medium heavy pan over low heat, combine the cream cheese, jalapeno liquid, and pickled jalapenos and cook, stirring occasionally, until the cheese has just melted. Stir in the artichoke hearts and sour cream and continue to cook, stirring often, until the mixture is hot. Stir in the crabmeat and Parmesan cheese, add salt and freshly ground pepper to taste, and cook until the mixture just simmers (do not boil). Transfer to a chafing dish over a warming burner and serve with toasted pita bread triangles.
Recipe courtesy Park Kerr, "Texas Border Cookbook"
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