2 (15 oz.) cans artichoke hearts packed in water, drained & quartered
1 1/2 lb. med. shrimp, cooked, peeled & deveined
1 egg, beaten
1/2 c. vegetable oil
1/2 c. olive oil
1/2 c. wine vinegar
2 tbsp. Dijon mustard
2 tbsp. minced chives
2 tbsp. minced green onions
1/2 tsp. salt
1/2 tsp. sugar
Dash of freshly ground black pepper

In large bowl, combine all ingredients. Marinate, refrigerate, for at least 6 hours or up to 2 days before serving. Beautiful served as a first course in a shell or lettuce cup. For a buffet, serve in a large glass bowl line blanched snow peas.