Cold artichokes were a fashionable first course throughout the 1940s-60s, when airline menus and hotel banquets showcased vegetables dressed like salads. This mid-Atlantic version, typed on Mrs. Asa H. Farr’s Belle Mead, New Jersey stationery, pairs tender steamed globe artichokes with a relish-flecked, mayonnaise-based salad of chili sauce, hard-boiled eggs, olives, and a whisper of seafood. The combination delivers creamy comfort, bright pickle tang, and a hint of briny depth in every bite that you pull from a chilled leaf. It’s an easy make-ahead starter for brunch buffets, backyard suppers, or vintage-themed cocktail parties, and it doubles as a dip for crudités when artichokes aren’t in season.
Ingredients
- 4 artichokes (small, trimmed)
- 1 lemon (for steaming liquid, optional)
- 1 rib celery (for steaming liquid, optional)
- 2 slices onion (for steaming liquid, optional)
- 2 tbsp green bell pepper (finely chopped)
- 2 tbsp red bell pepper (finely chopped)
- 1 tbsp sweet pickle relish
- 2 tbsp chili sauce
- 2 eggs (hard-boiled, chopped)
- 6 green olives (pitted & chopped (≈ 2 Tbsp))
- ½-¾ cupa mayonnaise (or as needed)
- 3 oz shrimp (drained or 2 oil-packed anchovy fillets, minced (optional))
- 1 pinch black pepper (to taste)
- 1 pinch black pepper (to taste)
Instructions
Step 1: Prep Artichokes
- Trim stems flush; snip thorny tips and rinse well under cold water.
Step 2: Steam Artichokes
- Set artichokes upright in 1 in / 2.5 cm water with lemon, celery, and onion. Cover and steam 25-30 min until a leaf pulls away easily.
Step 3: Cool Artichokes
- Drain upside-down; cool to room temperature, then refrigerate until chilled.
Step 4: Chop Mix-Ins
- Dice peppers, olives, eggs, and shrimp/anchovies (if using).
Step 5: Make Dressing
- Whisk chili sauce into ½ cup mayonnaise. Fold in peppers, relish, eggs, olives, seafood; add more mayo for a spoonable consistency. Season lightly.
Step 6: Fill & Serve
- Gently spread dressing between the inner leaves and mound the rest in the center of each chilled artichoke. Serve cold with extra lemon wedges.
Tips
- Add a squeeze of lemon juice for extra brightness.
- Replace anchovies with canned salmon if preferred (as written on card).
- Stir in fresh herbs like parsley or dill for a fresher flavor.
- For lighter dressing, use half mayo and half plain yogurt.
- Add chopped capers for a brinier, sharper dip.
- Serve with chilled artichokes seasoned with lemon, celery, and onion as the note describes.
- Try mixing in a dash of paprika or hot sauce for mild heat.
- Make ahead and chill overnight for deeper flavor.
- Finely chop ingredients to ensure a smooth, cohesive sauce.
Nutrition
Calories: 210kcalCarbohydrates: 4gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 640mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 35mgIron: 1.2mg
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