Artichoke Hearts Vinaigrette
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
artichoke hearts
canned |
|
| ¼ | cup |
butter
or margarine |
|
| 1 | x |
all-purpose flour
|
*
|
| ⅓ | cup |
butter
or margarine, melted |
|
| 1 | x |
salad dressing, vinaigrette
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
artichoke hearts
canned |
|
| 59 | ml |
butter
or margarine |
|
| 1 | x |
all-purpose flour
|
*
|
| 79 | ml |
butter
or margarine, melted |
|
| 1 | x |
salad dressing, vinaigrette
|
* |
Directions
Drain liquid from artichoke hearts and discard.
In a small, heat-resistant, non-metallic bowl melt the ¼ cup butter or margarine in Microwave Oven 30 seconds.
Dip artichoke hearts in melted butter and then lightly coat with flour.
Place the ⅓ cup melted butter or margarine in a 10-inch, heat-resistant, non-metallic pie pan or non-metallic skillet.
Place flour-coated artichokes in melted butter and heat, uncovered, in Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly.
While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see recipe).
Just before serving, pour dressing over artichoke hearts.
