2 15 oz. cans artichoke hearts in water, drained & quartered
1 1b. medium shrimp, cooked, peeled & deveined
1 egg, beaten
1/2 cup vegetable oil
1/2 cup wine vinegar
2 T minced green onions
1/2 tsp salt
1/2 cup olive oil
2 T dijon mustard
2 T minced chives
1/2 tsp sugar
Dash freshly ground black pepper

Combine all ingredients; marinate in fridge for at least 6 hours, best to marinate for up to 2 days. Drain before serving. Serve as salad in lettuce cup or shell -Serves 12.

As an appetizer, present in a large glass bowl lined with blanched snow peas & serve on thin sliced toasted French Bread. Thanks to my brother-in-law, Johnny, for this special treat!