Dave Diefenderfer
Manassas, VA

"Once you set out to build a boat, throw away your square. And if you work on her after she's launched, throw away your level." author unknown

Lol
D Monet

Patridge with Cara Mia marinated artichoke hearts:

Two ruffed grouse broken down into quarters and skinned. Debone breasts. If you have time, make a 2 cup stock from their bones with 1/4 tsp. of white pepper and a diced shallot added.

Add four Tbs. Smart Balance margarine melted in saute' pan at medium high heat
Dredge four partidge breasts in flour and brown for two to three minutes per side in saute pan. Remove to a plate. Deglaze pan with 1/2 C chardonnay wine.
Add 1 lb. of standard Agaric button mushrooms thin sliced to pan and saute to light brown.
Drain 2/3 of the marinate juice off of a two 6.5 ounce jars of Cara Mia marinated artichoke hearts and add to pan to saute with mushrooms.
I use home made chicken stock, but low sodium chicken stock with about three tbs. of gravy flour mixed-in should added to make a thin sauce with the now fully cooked mushrooms and artichoke heart quarters.
Add partridge breasts and reheat. Serve over a bed of cooked rice.

I've used Reese's as well, but prefer Cara Mia's Marinated Artichoke Hearts.