Reese Quartered Artichoke Hearts

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 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.