1 (16 oz.) can artichokes, drained
4 hard-boiled eggs, chopped
4 tbsp. dill pickles, chopped
2 tbsp. parsley flakes
2 lg. tomatoes
Several lg. lettuce leaves
Salt & pepper to taste
3 tbsp. mayonnaise

Place lettuce leaves in 4 small plates or bowls. Slice tomatoes and place on top of lettuce leaves. Place 2 artichokes in each bowl or plate over tomatoes.

Mix 4 hard-boiled eggs, chopped with dill pickles, parsley flakes, salt and pepper with 3 tablespoons mayonnaise. Pour over artichokes in salad bowls and garnish with a parsley leaf.