Preparation:
1. Chop the eggs and artichoke hearts into chunks big enough to eat and
small enough to scoop up on a cracker.
2. Mix equal parts sour cream and mayonnaise, enough to make it all moist and tasty, and add spices to your taste @ 2 parts curry to one part cumin. I like it spicy myself, but you don't want to overwhelm the delicate flavour of the artichok |
