6 artichokes
1 c. vinegar
1 c. olive oil
2 hard cooked eggs
1/4 c. finely minced celery
1/4 c. finely minced fennel
1/4 c. finely minced mushrooms
2 qts. water
1 bay leaf
1/4 c. salt
1/2 c. finely minced prosciutto ham
1 c. mayonnaise
1 tbsp. mayonnaise
1 tbsp. lemon juice
1 tbsp. mild mustard
Salt and pepper

Wash artichokes and cut off stems. Boil in vinegar, oil, water, 1/4 cup salt and bay leaf until tender. Place on rack and drain, then cut off top 1/2 of each. Place downward on solid surface and press leaves open and remove fuzzy center. Place in plastic bag and refrigerate.

Chop egg white finely and combine with mushrooms, fennel, celery and ham. Mix with mayonnaise, lemon juice, mustard and fold into vegetable, ham mixture. Season with salt and pepper. Stuff artichokes and refrigerate. Strain egg yolks and sprinkle over top for decoration. Serves 6 persons.