ENSALADAS Y ENTREMESES<br >Artichoke Salad Ensalada de alcachofas<br >Take six small， tender globe artichokes. Cut into quarters and cook<br >in boiling salted water with a slice of lemon peel. Drain and rinse<br >with cold water. Boil some small onions， drain and leave until cold.<br >Put the onions and artichokes on a dish， and cover with red sauce<br >(p. 72).<br >Celery Salad Ensalada de apio<br >Wash and trim the celery. Choose the tenderest pieces and cut<br >them into chunks 2~ inches long. Fill the hollows with foie-gras<br >and serve on a bed of watercress salad.<br > 25<br >4h<br ><br >
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