Artichoke-Heart Salad

• 12 shrimp (peeled and cooked, fresh or frozen)
• 8 small artichokes
• water
• salt
• 1 lemon, juice of
• 12 small head lettuce
• 1 garlic clove
• 14 cup vegetable oil
• 1 pinch sugar
• 1 pinch white pepper
• 2 hard-cooked eggs, cut in wedges
• 1 tablespoon chopped fresh dill

1. Thaw shrimp if frozen.
2. Remove artichoke stalks and top -leaves.
3. In a large saucepan, combine 3 cups water, 1 teaspoon of salt and juice of 1 lemon.
4. Add artichokes and enough hot water to cover.
5. Bring to a boil; reduce heat and simmer 30 minutes.
6. Set aside to cool in cooking water.
7. Remove choke and outside leaves from each cooled artichoke.
8. Cut large artichoke into quarters: cut small hearts in halves If lettuce leaves are large, tear into small pieces; arrange in a serving bowl.
9. Crush garlic with a pinch of salt.
10. In a small bowl, baeth together remaining lemon juice, garlic-salt mixture, oil, sugar, and white pepper.
11. Arrange artichoke hearts, egg wedges, and shrimp on lettuce.
12. Pour dressing over top; sprinkle with dill.

shrimp, artichokes, water, salt, lemon, head lettuce, garlic, vegetable oil, sugar, white pepper, eggs, dill

Taken from www.food.com/recipe/artichoke-heart-salad-233027 (may not work)