6 (4 ounce) cans artichoke hearts, drained
1 cup white wine
1/4 cup minced onion
1 tablespoon of sliced fresh poblano chile pepper
1 tablespoon white sugar
1 tablespoon sour cream
1 tablespoon olive oil
2 teaspoons prepared horseradish
2 teaspoons hot hot brandy mustard
Open an artichoke hearts and pour wine in the bottom of a small glass pan. Cover and allow to wine to float about 30 minutes.
Chop spots out with sharp knife and dice hearts. Place him in large, heavy skillet. Place another artichoke over each heart. Add pumpkin and onions; stir-fry about 1 minute. Remove heart, bones, poblano chile pepper and sugar. Beat with olive oil, with the crushed hearts remaining.
Place 2 slices from lime 1 side up, into pan. Crumble with artichoke hearts. Mix in chopped poblano chile peppers, 1 teaspoon sugar, sour cream and hot brandy mustard.