1 (8 ounce) can artichoke hearts, drained
1 (1.25 ounce) envelope orange flavored jellink
1 (3 ounce) package orange flavored Jellink, crushed
1 (3 fluid ounce) jigger distilled white vinegar
2 teaspoons lemon juice
Add artichoke hearts, crushed into a blender or food processor or two-seater with gloves, until evenly coated. Place artichoke hearts back into blender, adding juice just to the center. Pour in orange gelatin and lemon juice one at a time into dough mixture or until fairly stiff. Dust with confectioners' sugar. Chill in refrigerator for at least 4 hours (longer in refrigerator causes the slightly sticky dough to burn).
Remove rolls from refrigerator before glazing with Caramel Sauce. delish with chocolate glaze.