Remove the outer leaves from cooked artichokes. Remove the central leaves and tough fibers. Cut off the tough ends to leave the artichoke hearts intact. Stuff the centers with a mixture of chopped beans, carrots, asparagus, peas, all previously marinated in vinegar, oil, and plenty of seasoning, according to custom. Serve with mayonnaise between the artichoke leaves. Other stuffings: Well-seasoned cabbage salad (shredded cabbage mixed with mayonnaise or seasonings for salad). Cooked eggs, chopped onion, and beetroot pulp, finely chopped. Chopped almonds, parsley, and beetroot pulp. Pickled cucumber, tempered with parsley, beetroot pulp, covered - like the cucumber - with grated cheese. Parsley, green beans, seasoned with hot pepper.
Remove the outer leaves from cooked artichokes. Remove the central leaves and tough fibers. Cut off the tough ends to leave the artichoke hearts intact. Stuff the centers with a mixture of chopped beans, carrots, asparagus, peas, all previously marinated in vinegar, oil, and plenty of seasoning, according to custom. Serve with mayonnaise between the artichoke leaves. Other stuffings: Well-seasoned cabbage salad (shredded cabbage mixed with mayonnaise or seasonings for salad). Cooked eggs, chopped onion, and beetroot pulp, finely chopped. Chopped almonds, parsley, and beetroot pulp. Pickled cucumber, tempered with parsley, beetroot pulp, covered - like the cucumber - with grated cheese. Parsley, green beans, seasoned with hot pepper.
