Cold Stuffed Artichokes

Cold Stuffed Artichokes
from "The Fireside Cook Book", 1949, James Beard

A delightful summer luncheon or supper dish. Gently spread apart the center leaves of cooled, cooked artichokes without tearing them from the core. With the aid of a spoon or small knife remove the small center leaves and the "choke" or small spindles, inside the heart of the artichoke.  You will now have a cup formed by the outer leaves and the heart. This may be filled with any fish or poultry salad, such as crabmeat, shrimp, lobster chicken or turkey. Serve on a bed of greens and pass additional dressing so that one may have something in which to dip artichoke leaves after eating the salad.

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