| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
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 |
oz |
Cleaned cooked shrimp,; chopped |
|
|
Bibb or Boston lettuce leaves, washed and torn into bite |
INSTRUCTIONS
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 MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:55 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”