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Artichoke Salad

1/4 peck Jerusalem arti- 2 tablespoonfuls chopped parsley French dressing 2 tablespoonful capers I teaspoonful grated horseradish I tablespoonfuls chopped red pepper Wash and scrape the artichokes; boil them in boiling salted water till tender--the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.

Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.