Serving Suggestion: Drain liquid, rinse well to remove brine, and pat dry. Serve Cold: Artichoke Hearts are delicious in green salads or as a basis for an attractive salad plate. Marinate in olive oil and red wine vinegar; serve on a bed of lettuce with shrimp, crabmeat or Bay scallops, topped with mayonnaise. Use Artichoke Hearts in an Italian salad, served with cold cuts. Serve Hot: Sautee over medium heat with butter and garlic, and season with salt, paprika and lemon juice. Serve with veal or chicken. Delicious when sauteed in butter and served with Reese Hollandaise Sauce. Makes a tasty addition to omelettes or pasta.
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