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Artichoke Salad (Used as a border for shrimp)

(Used as a border for shrimp, lobster, chicken and other salads.) (MRS. E. M. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. To half a pint add one tablespoonful of olive oil, half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt; toss lightly together and let stand one hour; drain, and arrange as a border with an outer layer of tiny blanched lettuce leaves. 2. Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce. Serve on lettuce leaves as a border to a meat or fish salad. 3. Fill the centres with walnut meats, sliced, or tender celery stalks, cut fine and mixed with mayonnaise.