*  Exported from  MasterCook II  *
                         Monday to Friday Artichoke Salad
 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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