MUSTARD ARTICHOKE HEARTS

1 small onion, chopped (about 1/. cup)
2 tablespoons margarine or butter
2 tablespoons brandy
1 clove garlic, finely chopped
1 tablespoon prepared mustard
1/2 teaspoon ground cumin
1/z teaspoon salt
1/8 teaspoon pepper
2 cans (14 ounces each) artichoke hearts: drained and cut into halves
I/2 cup snipped parsley

Cook and stir onion in margarine in 10-inch skillet over medium heat until tender. Add brandy; simmer uncovered 2 minutes. Stir in garlic, mustard, cumin, salt and pepper; add artichokes. Simmer uncovered, stirring occasionally, 5 minutes. Stir in parsley.

6 servings

* 2 packages (10 ounces each) frozen artichoke hearts, cooked and drained, can be substituted for the canned artichoke hearts.