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RECIPE OF THE WEEK #451

Angels Hair Carrots and Celery with Artichoke Hearts

1 16-ounce bag carrots
4 medium-sized celery stalks
4 tablespoons butter or margarine (1/2 stick)
1/2 teaspoon salt
1 jar artichoke hearts

Cut carrots and celery into 3-inch-long matchstick-thin strips.

In 12-inch skillet over medium heat, in hot butter, cook carrots about 5 minutes, stirring frequently.
Add celery and salt cook 5 to 7 minutes longer until vegetables are tender-crisp.

Meanwhile, prepare artichokes, by draining. Add artichokes to vegetables in skillet heat through. Serves 6.