- Nov 2, 2006
I''m planning to make broiled swordfish for dinner tonight and I''m serving it with either wild rice or pasta. I have a can of artichoke hearts that I was thinking of using somehow. Unfortunately other veggies are in short supply in my house. I have fresh lemons, garlic and onions, and parsley. Should I add the artichoke hearts to the wild rice, make a picatta sauce and toss the artichokes with spagetti, or should I use the artichokes to make an au gratin type dish (with cream and parm cheese?