Recipe For Cooking Artichoke Bottoms With Caviare

Wipe dry as many artichoke bottoms (canned or fresh) as are needed. Roll them singly, in olive oil, then in half the measure of vinegar with a little salt and pepper. Pour the remainder of the dressing into the hollowed side of the bottoms and set aside in a cool place for an hour or more. When ready to serve dispose on a serving-dish or, one each, on individual plates. Cut out rings from delicately flavored aspic jelly and dispose in the centre of the artichokes. Fill the opening in the centre of the jelly with caviare mixed with a little lemon juice. Decorate with figures cut from slices of pickled beet and with cubes of aspic. Serve with pulled bread or brown bread sandwiches.