This is a complete salad. / Artichoke Salad with Grapes a la Dewey

Step 1. pinch of baking soda and two tablespoons of salt and let cook from

Step 2. thirty-five to forty minutes. Take them off and leave them on a

Step 3. board until cold. When cold cut in halves lengthwise, leaving one

Step 4. whole for decoration. Remove the fluffy part that is around the

Step 5. heart and some of the small leaves from the inside, leaving a space

Step 6. for the filling. Take the lettuce that has been left in ice-water to

Step 7. become crisp, press it out on a linen cloth; arrange the lettuce in

Step 8. the form of a ring on a platter one leaf for each half artichoke and

Step 9. in the center put the whole artichoke, forming the other in a ring

Step 10. around with the wide end in and the point out and fill. Filling. Dip the grapes in hot water and remove the skin and

Step 11. pits, cut them in four lengthwise; mix with a spoon of mayonnaise

Step 12. dressing and fill. The rest of the mayonnaise dressing put in

Step 13. a paper bag that holds a fancy tube. Decorate a heavy strip

Step 14. along the artichoke and decorate all around with maraschino

Step 15. cherries and a half of a maraschino cherry in the center of each. Arrange a crisp lettuce leaf in between each and around the arti¬

Step 16. chokes in the center. Garnish with little even slices of maraschino cherries here^and there.

Step 17. Artichokes with Mayonnaise a la Brigitta Artichauts, Mayonnaise a la Brigitta

Step 18. Five even-sized artichokes, one cup of thick mayonnaise dress¬

Step 19. ing, one head of crisp lettuce, and Spanish pepper for decoration.

Step 20. pinch of baking soda and two tablespoons of salt and let cook from