| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Vegetables, Salads, Microwave |
6 |
Servings |
INGREDIENTS
| 28 |
oz |
Canned artichoke hearts |
| 1/4 |
c |
Butter or margarine |
|
|
Flour |
| 1/3 |
c |
Butter or margarine, melted Vinaigrette Dressing (recipe) |
INSTRUCTIONS
1. Drain liquid from artichoke hearts and discard. 2. In a small,
heat-resistant, non-metallic bowl melt the 1/4 cup butter or margarine in
Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and
then lightly coat with flour. 4. Place the 1/3 cup melted butter or
margarine in a 10-inch, heat-resistant, non-metallic pie pan or
non-metallic skillet. 5. Place flour-coated artichokes in melted butter and
heat, uncovered, in Microwave Oven 8 minutes. Turn artichoke hearts as
needed to brown lightly. 6. While artichoke hearts are cooking, prepare
Vinaigrette Dressing II (see recipe). 7. Just before serving, pour dressing
over artichoke hearts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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