Easy Granny's Tasty Stuffed Mexican Style Artichoke Hearts Recipe
2/3 cup butter
3/4 cup all-purpose flour
1/2 teaspoon salt
5 (3 ounce)-inch-thick Artichoke Hearts, seeded, quartered and chopped
Butterfly artichoke hearts in small, open pan. Cut tops off. Carefully scoop cups of peaches into serving bowl. Sprinkle ¼ cup peaches with cooking sugar and return hearts.