2    To 3 hard boiled eggs

      1    (10 oz.?) can unmarinated

           (plain) artichoke hearts
        x  Mayonnaise
        x  Sour cream
        x  Cumin powder
        x  Curry powder
  Chop the eggs and artichoke hearts into chunks big enough to eat and small
  enough to scoop up on a cracker.  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 artichoke. Exceedingly
  popular at parties, and goes quickly; I make a batch, put it in the
  refrigerator, and gnosh my way through it in a day or so!
  From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
  Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV.