Stuffed Artichoke Salad
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Canned water chestnuts||6 Ounce, cut into strips (1 Can)|
|Tart mayonnaise||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Lemon||1⁄2 , cut up|
|Garlic||1 Clove (5 gm)|
Mix chicken, celery, water chestnuts and mayonnaise.
Toss lightly with a fork.
Refrig erate for several hours.
Cut stems from arti chokes.
Cook about 1 hour in boiling water with salt, oil, lemon and garlic.
Drain; cool and refrigerate for several hours.
Carefully spread leafy spines of cooled artichokes from tip so the inner leaves can be re moved.
Use a spoon to remove the heart.
Fill cavity with chilled chicken salad.
Garnish with olives and sprinkle with capers.