Tomato-and-Artichoke Salad

Ingredients

• 4 medium Medium-sized tomatoes
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 cup Artichoke hearts, canned or fresh
• 1/4 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce leaves
• 1 tablespoon Tarragon vinegar (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 4 cups Water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a slice from the stem end, and remove the seeds with a small spoon. Sprinkle the interior of these cups with salt and set on ice.
2. 2Cook the artichoke hearts in salted boiling water until just tender, about 20-30 minutes. Drain and cool.
3. 3When ready to serve, wipe the tomato cups dry. Dice the cooked artichoke hearts and mix them with mayonnaise and tarragon vinegar. Fill the tomato cups with the artichoke mixture and serve on lettuce leaves.