Vegetables > Artichokes >
| | Stuffed Artichokes #2
2 artichokes, cleaned and boiled
3/4 cup of mayonnaise
3 hard cooked eggs, finely chopped
lettuce leaves
Cool artichokes, slightly. Spread leaves apart; pull out center leaves, and scrape out fuzzy thistle center (choke) with a spoon. Discard. After choke has been completely removed, scrape the artichoke heart with a spoon to remove as much pulp as possible; reserve pulp.
Be careful not to separate outer leaves from base of artichoke.
Set artichokes aside.
Finely chop reserved pulp; combine with mayonnaise and chopped egg, mixing well. Spoon mixture into center of each artichoke; chill. Place stuffed artichokes upright on lettuce leaves before serving. Yield 2 servings.
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