Stuffed Artichoke Salad Recipe
Ingredients
2 c. cooked cubed chicken
1/4 c. finely diced celery
1 6 oz. can water chestnuts, cut into strips
1/4 c. tart mayonnaise
4 artichokes
1 tbsp. salt
2 tbsp. salad oil
1/2 lemon, cut up
1 clove of garlic
12 stuffed olives
1 tbsp. capers
Directions
Mix chicken, celery, water chestnuts and mayonnaise.
Toss lightly with a fork.
Refrig erate for several hours.
Cut stems from arti chokes.
Cook about 1 hour in boiling water with salt, oil, lemon and garlic.
Drain; cool and refrigerate for several hours.
Carefully spread leafy spines of cooled artichokes from tip so the inner leaves can be re moved.
Use a spoon to remove the heart.
Fill cavity with chilled chicken salad.
Garnish with olives and sprinkle with capers.
Toss lightly with a fork.
Refrig erate for several hours.
Cut stems from arti chokes.
Cook about 1 hour in boiling water with salt, oil, lemon and garlic.
Drain; cool and refrigerate for several hours.
Carefully spread leafy spines of cooled artichokes from tip so the inner leaves can be re moved.
Use a spoon to remove the heart.
Fill cavity with chilled chicken salad.
Garnish with olives and sprinkle with capers.
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