Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Cook, drain and chill very small artichokes. Remove first two layers
of leaves. Trim bottoms so artichokes stand firmly. Spread open remain-
ing leaves, scoop out choke, add a little lemon juice or French dressing
to cavity then fill with caviar. Sprinkle with chopped hard-cooked egg,
grated onion, and finely cut parsley. Serve very cold.
This is good as a first course, garnished with crisp lettuce, and French
dressing or mayonnaise accompaniment. Or serve as garnish for cold
meat platter or for salad tray.