2 tbsp. lemon juice
2 tbsp. salad oil
1 to 2 tbsp. chopped green onion
1/4 tsp. dried tarragon
Freshly ground pepper to taste
1 lb. sm. cooked shrimp
3 lg. artichokes, cooked and drained
Lettuce

MUSTARD DRESSING:

2 egg yolks
1 tbsp. lemon juice
1 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 c. salad oil, divided
1/2 c. sour cream

1. Combine lemon juice, oil, green onions, tarragon and pepper. Add shrimp and mix lightly. Chill.

2. Cut cooked artichokes in half. Lift out the purple-tipped cone of light colored leaves. Remove prickly chokes and trim stems if necessary. Chill.

3. Meanwhile, prepare dressing. In a blender or food processor place egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt and 1 tbsp. oil.

4. Blend or process for about 1 minute and, with motor still running, add the remaining salad oil in a steady stream.

5. In a separate bowl combine this mixture with sour cream and chill.

6. To serve, fill artichoke halves with marinated shrimp. Place on lettuce leaves and serve with mustard dressing. 6 servings.