Monday to Friday Artichoke Salad

Total Time:
20 min
Prep:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 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 sized pieces
Directions
  • 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.


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