ARTICHOKE VINAIGRETTE
Cut one cold boiled artichoke into quarters; then place in deep bowl and cover with following dressing. Place in a bowl
One teaspoon of sugar,
One-half teaspoon of salt,
One-half teaspoon of paprika,
One-half teaspoon of mustard,
Juice of one-half lemon or two tablespoons of vinegar,
Five tablespoons of salad oil.
Beat to thoroughly mix. Now add one tablespoon of grated onion and stir until well blended. Place artichoke in nest of lettuce; pour over dressing. Serve garnished with finely chopped pimento.