INGREDIENTS

INSTRUCTIONS

This is very simple -- I invented it years ago and have served it to
others who like it.  Just quarter and dry the hearts, saute in a pan
with quartered mushrooms, butter/margarine and some garlic. Makes a
nice side dish with chicken and rice/potatoes.  BTW -- when using
artichoke hearts I always drain them AND dry them  (squeeze dry in a
clean dish towel) thoroughly, otherwise they taste  watery.  2. Buy
some good fresh pasta and alfredo sauce at the grocery.  Cook  as
directed and combine sauce with artichoke hearts, cooked shrimp,  and
mushrooms (I usually saute the mushrooms first).  You could use  cooked
ham or chicken in place of the shrimp.  3. Saute artichoke hearts with
some other stuff and mix with cooked  rice. The other stuff can include
green onions, bell peppers,  mushrooms, garlic, tomatoes.  This would
be the stuff I would use --  you can make up your own list.  I usually
just look at what's in the  fridge... Sauteing can be done in
butter/margarine or oil or both  combined. 4. Eat cold, dipped in a
little mayonnaise.  5. Put in pasta salad.  Recipe By     :
lsnow@ncrclm.ClemsonSC.NCR.COM (Linda Snow)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g