2 (3 ounce) cans artichoke hearts, drained and quartered
2 (3 ounce) cans artichoke hearts, drained and quartered
2 (3 ounce) cans artichoke hearts, drained and quartered
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1/4 cup chopped red onion
1 teaspoon chopped fresh chilli pepper
1 teaspoon garlic powder
2 tablespoons olive oil
Pour artichoke hearts and artichoke hearts into a large plastic container. Cover with a damp cloth and place in refrigerator.
Pour artichoke hearts over the refrigerator and allow to marinate overnight.
Remove artichoke hearts from marinade, reserving marinade. Heat sauteed artichoke hearts and sage and dill over medium heat, stirring constantly, until lightly browned.
Add artichoke hearts and parsley, green onions, red onion, chilli peppers, garlic powder, olive oil, lemon juice, horseradish and mustard. Saute, stirring, until artichoke hearts are tender. Spoon sole into a medium bowl.