Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         spaghetti -- (broken into 2"
                        -- pieces), cooked
   2      tablespoons   dry white wine
   1      tablespoon    wine vinegar
   1      teaspoon      olive oil
     1/4  teaspoon      salt
   1      pinch         pepper
   1                    celery stalk -- thinly sliced
  10      ounces        frozen artichokes -- thawed and
                        -- quartered
     1/4  cup           mayonnaise
   1      tablespoon    tomato paste
   2                    hard-boiled eggs
   2      tablespoons   chopped parsley
     1/4  pound         cooked ham -- coarsely chopped
                        (or leftover chicken)

Preparation:

Keep cooked spaghetti lukewarm. In a bowl combine wine, vinegar, oil, salt, and pepper. Add celery and artichokes. Let stand 1/2 hour, turning occasionally. Meanwhile, combine mayonnaise and tomato paste. Stir well. Separate yolks and whites of hard-boiled eggs and chop separately. In heated mixing bowl, combine spaghetti and mayonnaise mixture. Mix well. Add celery and artichokes. Toss gently. Correct seasoning. For serving: Put salad in a large bowl. With a spatula arrange salad in dome shape. Arrange parsley, chopped yolks, chopped egg whites, and ham (or leftover chicken) on top of salad. Comments: Makes a fine hors-d'oeuvre or a delicious luncheon main dish. These proportions are for a main dish. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi