Artichoke-Heart Salad

I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! A salad topped with artichoke hearts and shrimp! The picture in the book looks very yummy.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 12  shrimp (peeled and cooked, fresh or frozen)
• 8  small artichokes
•  water
•  salt
• 1  lemon, juice of
• 1⁄2 small head lettuce
• 1  garlic clove
• 1⁄4 cup  vegetable oil
• 1  pinch sugar
• 1  pinch white pepper
• 2  hard-cooked eggs, cut in wedges
• 1  tablespoon  chopped fresh dill

Directions

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