Serves 6
12 small cooked or canned artichoke bases
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
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.
Dressed Artichoke Bases or Fonds
