Ingredients
- Two 8-1/2 oz.(240-g)pkgs. frozen artichoke hearts, OR two 9-oz.(250-g)cans drained, rinsed hearts
- 6 tablespoons butter
- Salt to taste
- 2 tablespoons minced parsley
Directions
If you are 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 them when thoroughly hot. Serves 4.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Sauteed Artichokes