21.   Combine the warm potatoes, artichoke hearts and the parsley in a serving bowl.

22.   Combine tomatoes, artichoke hearts, olives, green onions, bell pepper, basil, parsley and cheese and toss with kasha mixture.

23.   Cook and drain the beans and artichoke hearts, according to package instructions.

24.   Definitely artichoke hearts, chopped.

25.   Drain artichoke hearts and reserve liquid.

26.   Drain artichoke hearts.

27.   Drain and prepare artichoke hearts by discarding the woody outer leaves.

28.   Drain the artichoke hearts and arrange in a buttered shallow casserole.

29.   Dump the mushrooms, garlic, capers and artichoke hearts into the pan.

30.   Drain artichoke hearts and add curry powder to liquid.