Stuffed Artichoke Salad Recipe
Ingredients
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), finley diced | |
| Water chestnuts | 1 6 Ounce, cut into strips | |
| 1/4 c. tart mayonnaise | ||
| Artichokes | 4 | |
| Salt | 1 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| 1/2 lemon, cut up | ||
| Garlic | 1 Clove (5gm) | |
| Stuffed olives | 12 | |
| Capers | 1 Tablespoon | |
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.
Chef
