artichoke heart การใช้

• 1 ( 14-ounce ) can small artichoke hearts, drained
• 1 jar ( 6 ounces ) artichoke hearts, drained and quartered
• Drain the artichoke hearts and arrange in a buttered shallow casserole.
• 1 cup drained marinated or water-packed artichoke hearts, chopped
• 1 jar ( about 8 ounces ) marinated artichoke hearts, drained
• Drain marinade from 1 jar artichoke hearts into a small skillet.
• Add artichoke hearts and bring to a boil over medium heat.
• Add mushrooms, artichoke hearts and onion rings, if desired.
• 1 each : medium tomato, sliced; and marinated artichoke heart
• Bake filled artichoke hearts for 15 minutes or until golden brown.
• Add artichoke hearts, parsley and salt and pepper to taste.
• Drain and prepare artichoke hearts by discarding the woody outer leaves.
• This spread blends mayonnaise with tender bits of canned artichoke hearts.
• Gently fold in potatoes, chicken, artichoke hearts and eggs.
• 2 ( 6-ounce ) packages frozen artichoke hearts, defrosted
• Add artichoke hearts, beans, carrots, salt and pepper.
• Gently combine dressing with rice, artichoke hearts and remaining ingredients.
• 3 jars ( 6.5 ounces each ) marinated artichoke hearts
• Chop the oysters and artichoke hearts and add to the soup.
• I remember he would insist on artichoke hearts with his venison.