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Lenox Hayworth Salad Plate
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RECIPES FROM THE RETRO HOUSEWIFE

SALAD

PIMENTO CUPS WITH ARTICHOKE HEARTS, American

Ingredients
  • 6 whole canned pimentos
  • 1 ½ cups finely minced celery
  • 3 anchovies, chopped
  • 2 tablespoons finely minced onion
  • Mayonnaise (about 1/3 cup)
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cooked artichoke hearts or bottoms
  • Garlic-flavored French dressing
  • Crisp greens
Preparation Instructions

Drain pimentos. Combine celery, anchovies, onion, and enough mayonnaise to bind the other ingredients. Season with salt and pepper. Fill pimiento cups with the celery-anchovy mixture, and top with an artichoke heart or bottom that has been marinated in the garlic-flavored French dressing. Arrange on individual plates garnished with crisp greens. Makes 6 servings.

Contributed by The 1960s Sunset Editorial Staff, 1967

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