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Sunflower Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sunflower Salad

Ingredients

Directions

  1. Boil the artichokes until tender, then chill thoroughly.

  2. Cut the hearts into small chunks, saving enough of the best outer leaves to form a sunflower shape on individual plates.

  3. Fill the centers with the artichoke pieces and cover them completely with mayonnaise to create the center of the flower.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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