Angel S Hair Carrots And Celery With Artichoke Hearts
|Carrots||16 Ounce (1 Bag)|
|Celery stalks||4 Medium|
|Frozen artichoke hearts||9 Ounce (1 Package)|
1. Cut carrots and celery into 3-inch-long matchstick-thin strips.
2. In 12-inch skillet over medium heat, in hot butter or margarine, cook carrots about 5 minutes, stirring frequently. Add celery and salt; cook 5 to 7 minutes longer until vegetables are tender-crisp.
3. Meanwhile, prepare frozen artichoke hearts as label directs; drain. Add artichokes to vegetables in skillet; heat through.