12 small cooked or canned artichoke bases
2 - 3 gherkins
1 tbsp capers
200 g (7 oz) macedoine of cooked vegetables
125 ml mayonnaise
2 - 3 gherkins
1 tbsp capers
200 g (7 oz) macedoine of cooked vegetables
125 ml mayonnaise
for the garnish
strips of canned pimento
4-6 sliced stuffed olives
4-6 sliced stuffed olives
method
1. Trim the artichokes neatly.
2. Chop the gherkins finely and mix with the capers, vegetables, and enough mayonnaise to moisten.
3. Fill the hollow parts of the artichoke with the mixture.
4. Arrange on a serving plate and spoon the remaining mayonnaise over the vegetables.
5. Garnish with the pimento and olives.
2. Chop the gherkins finely and mix with the capers, vegetables, and enough mayonnaise to moisten.
3. Fill the hollow parts of the artichoke with the mixture.
4. Arrange on a serving plate and spoon the remaining mayonnaise over the vegetables.
5. Garnish with the pimento and olives.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
