![\"misc-016\"](\"http:\/\/www.ineedtext.com\/FoodBlog\/wp-content\/uploads\/2009\/02\/misc-016-1024x767.jpg\" "\\"misc-016\\"")
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I used to chop the Artichoke Hearts, but it’s best not to, since ‘too small’ pieces often disappear during the broiling process.\u00a0 The Marinated Artichoke Hearts are usually halved in the jar.\u00a0 I’ll leave them as is (minus the hard\/woody parts) or cut ’em in half lengthwise if they’re extra large.\u00a0 Caution:\u00a0 The final result is\u00a0so good that it’s hard to stop eating them, so make enough or not too many, HA. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":" I love this easy recipe of roughly chopped Red Potatoes and Marinated Artichoke Hearts —\u00a0That’s it.\u00a0 I simply combine\u00a0the two\u00a0in a baking dish with a little\u00a0Artichoke Marinade and S & P,\u00a0cover all with foil and bake\u00a0in the oven for about 30 minutes at 425\u00b0.\u00a0\u00a0I then remove the\u00a0cover and broil\u00a0all for about 10 minutes, stirring once […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,2119,50,177,41],"tags":[2526,2523,2524,2522,2525],"yoast_head":"\n![\"misc-0031\"](\"http:\/\/www.ineedtext.com\/FoodBlog\/wp-content\/uploads\/2009\/02\/misc-0031-150x150.jpg\" "\\"misc-0031\\"")
I love this easy recipe of roughly chopped Red Potatoes and Marinated Artichoke Hearts —\u00a0That’s it.\u00a0 I simply combine\u00a0the two\u00a0in a baking dish with a little\u00a0Artichoke Marinade and S & P,\u00a0cover all with foil and bake\u00a0in the oven for about 30 minutes at 425\u00b0.\u00a0\u00a0<\/span>I then remove the\u00a0cover and broil\u00a0all for about 10 minutes, stirring once or twice to evenly brown.<\/p>\n