Fortuna Cooks

Boil artichokes, cool, and chill in refrigerator. At serving time, prepare artichoked for stuffing by gently pushing leaves outward. Fill with seafood salad and serve with dressing.

2 cups cooked shrimp (chilled)

1 cup sliced celery

2 tbsp fresh lemon juice

1/2 cup mayonnaise

salt and pepper to taste

Cut shrimps into halves lengthwise and mix with remaining ingredients. Chill several hours before stuffing.

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