Drain canned artichoke bottoms, marinate with French Dressing and let stand in ice box one hour. Peel grape fruit, remove pulp by sections and cut in halves, crosswise. Mould halves of sections dome-shaped on artichoke bottoms and arrange between each section a narrow strip of canned pimiento and garnish top with pimiento shaped with a French vegetable cutter. Arrange each on crisp lettuce leaves for individual service. Pour over Red Wine French Dressing.

Parisian Grape Fruit Salad.

Parisian Grape Fruit Salad. - Page 203.