MONDAY TO FRIDAY ARTICHOKE SALAD

      Title: MONDAY TO FRIDAY ARTICHOKE SALAD
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
        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
   
   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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