7 oz. pkg. elbow macaroni, 2 c. uncooked
1 pkg. (9 oz.) frozen artichoke hearts (I use canned)
1/2 c. sliced radishes
1 can crabmeat, lobster, or shrimp, drained and flaked
1/2 c. French dressing
1/2 c. mayonnaise
1 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
Lettuce

Prepare elbow macaroni according to package directions for salad use. Drain. Prepare artichoke hearts according to package directions. Drain. Combine all ingredients except lettuce and radishes. Chill. Serve in lettuce lined bowl. Garnish with radishes. 6 servings.