Full Page 4 x 6 5 x 7

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, thaw them enough to break apart. Then cook them in 1/4 cup water, covered for 5 minutes. Melt the butter in a skillet and add the drained artichoke hearts. Stir often so they are well coated with butter, sprinkle with salt and parsley and serve when thoroughly hot.

Serves many
Keywords:   Category: Appetizers    Cookbooks: Dave Ferguson
Recipe by  Anonymous     Added: April 21, 2006 by deebeeeff     Last Updated: November 21, 2014
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