1 1/4 cups fresh green artichoke hearts, drained
3 tablespoons unsalted butter or margarine, melted
1 medium head iceberg lettuce
8 fresh mushrooms, sliced
5 medium onions, diced
1 (14 ounce) can artichoke hearts (or its liquid equivalent), drained
3/4 cup butter, melted
2 tablespoons Cano de Plata (Arrozione) pasta sauce
8 ounces shredded mozzarella cheese
In a large bowl, mix artichoke hearts, melted margarine, lettuce, mushrooms, onion, artichoke hearts, mozzarella cheese and artichoke hearts. Chill until serving. Serve with bread cubes and Napa cabbage rolls (see Notes).