1. Drain liquid from artichoke hearts and discard.

2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or margarine in Microwave Oven 30 seconds.

3. Dip artichoke hearts in melted butter and then lightly coat with flour.

4. Place the 1/3 cup melted butter or margarine in a 10-inch, heat-resistant, non-metallic pie pan or non-metallic skillet.

5. Place flour-coated artichokes in melted butter and heat, uncovered, in Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly.

6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see recipe).

7. Just before serving, pour dressing over artichoke hearts.