Recipe - Monday To Friday Artichoke Salad

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 ounce 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
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6670

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:55 0400

From: Meg Antczak meginny@frontiernet.net