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.
=Asparagus Salad.= Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves.
=Asparagus-and-Salmon Salad.= Mix cold cooked salmon with mayonnaise, form in a mound and encircle with a wreath of cold cooked asparagus tips dressed with French dressing.
=Asparagus-and-Cauliflower Salad.= Break the cooked cauliflower into its flowerets, dispose in the centre of the serving-dish and surround with a wreath of cooked asparagus tips.
Pour over the whole a mayonnaise, a boiled or a cream dressing, and sprinkle with chopped capers or pimentos.
=Salad of Turnips with Asparagus Tips.= Cook the turnips in boiling salted water until tender; drain, and cut out the centres, forming cups.

Sprinkle the inside with oil and a few grains of salt, and, when the oil is absorbed, pour over the cups a little lemon juice or vinegar.

Set aside to become cool.