Artichoke Seafood Salad
|French dressing||1 Tablespoon|
|Cooked shrimp/Crab, lobster or tuna||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Trim stems and pull off any tough outer leaves.
Cut off top half of artichokes and clip off thorny tip of each leaf with scissors.
Drop artichokes into boiling salted water.
Cover and boil until tender, 20 to 45 minutes, depending on size.
Drain artichokes upside down for a few minutes.
Pull out center core of tiny leaves and scoop out fuzzy portion with a teaspoon.
Gently spread outer leaves apart to form a broad shallow cup.
Drizzle French dressing over artichokes and chill.
Toss together remaining ingredients and heap into chilled artichokes.
Serve on lettuce cups.