Hearts Of Artichoke Versailles Recipe
Ingredients
| Artichokes | 3 Large | |
| 3 or 4 lemon slices | ||
| 3 1/2 inch-thick tomato slices | ||
| French salad dressing | 1/2 Cup (16 tbs) | |
| 6 hard-cooked eggs, chopped | ||
| 1/3 cup mayonnaise or salad dressing | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 3 lettuce cups | ||
| Caviar | 3 Teaspoon | |
Directions
Rinse artichokes.
Cut off 1 inch of tops, stems, and tips of leaves.
Pull off any loose leaves.
Place artichokes and lemon slices in boiling salted water.
Cover and simmer 25 to 30 minutes or till a leaf pulls out easily.
Drain.
Remove leaves and scoop out choke.
In bowl combine tomato slices and artichoke bottoms.
Pour French salad dressing over vegetables; refrigerate at least 1 hour.
Combine eggs, mayonnaise or salad dressing, salt, and pepper.
Cover and chill.
Cut off 1 inch of tops, stems, and tips of leaves.
Pull off any loose leaves.
Place artichokes and lemon slices in boiling salted water.
Cover and simmer 25 to 30 minutes or till a leaf pulls out easily.
Drain.
Remove leaves and scoop out choke.
In bowl combine tomato slices and artichoke bottoms.
Pour French salad dressing over vegetables; refrigerate at least 1 hour.
Combine eggs, mayonnaise or salad dressing, salt, and pepper.
Cover and chill.
Chef
