Monday to Friday Artichoke Salad

* Exported from MasterCook II *

Monday to Friday Artichoke Salad

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6670
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounce jar marinated artichoke hearts, -- preferably imported;
marinated in olive oil
Dijon mustard to taste
Salt and freshly ground black pepper
Mayonnaise to taste
Finely chopped chives and fresh tarragon to taste
12 ounces cleaned cooked shrimp, -- chopped
Bibb or Boston lettuce leaves,
--washed and torn into bite


Remove the artichokes from the marinade, pat them dry and slice them
thinly. Toss and season them with a bit of the olive oil from jar, mustard,
salt and pepper.

Chop the shrimp and bind them with some mayonnaise and season them with
chives, tarragon, salt and pepper to taste.

Center artichokes in the middle of a bed of washed lettuce leaves and
surround them with shrimp salad.

Yield: 2 servings

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