| 31. | Remove heart of 1 artichoke, chop and combine with mushrooms.
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| 32. | Marinate artichoke mushroom-mixture 6 to 8 hours or overnight.
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| 33. | Remove thistly part from remaining artichoke and fill with mushroom mixture.
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| 34. | Transfer artichoke mixture to a medium, heavy-bottomed saucepan.
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| 35. | Spoon Fresh Salsa on pasta filling and between petals of artichokes.
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| 36. | The chicken and artichokes need little attention once they begin cooking.
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| 37. | Remove the artichoke bottoms from the blanc; drain and dry.
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| 38. | Cut off the outer three-fourths of the artichoke stems.
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| 39. | This spread blends mayonnaise with tender bits of canned artichoke hearts.
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| 40. | Rinse artichoke and cut sharp tips from leaves with kitchen shears.
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