Artichoke Salad (Used as a border...)

Ingredients

• Boiled artichoke hearts (Quantity not specified in original recipe.)
• 1 tablespoon Olive oil
• 1/2 tablespoon Tarragon vinegar
• 1/4 teaspoon Salt
• Blanched lettuce leaves (Quantity not specified in original recipe.)
• Mayonnaise (Quantity not specified in original recipe.)
• Ravigote sauce (Quantity not specified in original recipe.)
• Tartare sauce (Quantity not specified in original recipe.)
• Tyrolienne sauce (Quantity not specified in original recipe.)
• Walnut meats, sliced (Quantity not specified in original recipe.)
• Celery stalks, cut fine (Quantity not specified in original recipe.)

Instructions

1. 1Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. If you don't have a French vegetable cutter, use a knife to cut the artichokes into neat shapes.
2. 2To the artichoke slices, add olive oil, tarragon vinegar, and salt. Toss lightly together and let stand for 1 hour.
3. 3Drain the marinated artichokes. Arrange them as a border with an outer layer of tiny blanched lettuce leaves.
4. 4Scoop out the centers of the artichokes and fill with mayonnaise, ravigote, tartare, or tyrolienne sauce. Serve on lettuce leaves as a border to a meat or fish salad. Alternatively, fill the centers with sliced walnut meats or finely cut tender celery stalks mixed with mayonnaise.