Water Lily Lamb Salad
|Cooked lamb||8 Ounce (new zealand)|
|French dressing||1 Tablespoon|
Soak the artichokes if possible for about 2 hours before cooking in salted water.
Cook in boiling salted water for approximately 25 minutes until sufficiently tender to pull out the leaves easily.
Drain artichokes and allow to cool.
Trim the bottoms of the stems, so they stand easily, and remove the centre leaves, leaving a row of two leaves round the outside.
Remove the hairy 'choke', so that the bottoms only are left.
Fill the centre of the artichoke 'baskets' with finely diced lamb moistened with mayonnaise and season well.
Garnish with capers.
Serve the leaves that have been pulled from the artichokes as a border round the dish and put the artichokes on a bed of lettuce.
Top with rings of radish.
Serve with extra mayonnaise or French dressing.