Sautéed Artichoke Hearts

2 - 8 1/2-oz. packages of frozen artichoke hearts or 2 9-oz. cans (drained)
6 TBS. butter
Salt to taste
2 TBS. minced parsley

If using frozen artichoke hearts, thaw them enough to break apart.
Then cook them in 1/4 cup water, covered for 5 minutes.
Drain.

Melt the butter in a skillet and add the artichoke hearts.
Stir often so they are well coated with butter.
Sprinkle with salt and parsley, and serve when thoroughly hot.

Serves many