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1 can or jar (8˝ ounces) artichoke hearts, drained
1 pound shelled, cooked medium-sized shrimp
3 cubed, peeled, cold, boiled potatoes
4 hard-cooked eggs, shelled and sliced
2 tablespoons capers
8 chrysanthemums, washed and dried
1/3 cup saffron-flavored French dressing
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