From: Corporate chef Beat Giger, Pebble Beach Resorts, CA. Yield: 8 servings. 4 Garden Hearts® Petite Hearts of Romaine Lettuce 2½ cups masa 3 cups vegetable stock (warm) ¾ cup butter (melted) 1 cup chopped sundried tomatoes 1½ cups chopped artichoke hearts 2 cups grated Monterey Jack cheese to taste, cumin, salt and pepper as needed for garnish, cilantro sprigs Tomatillo Salsa (3 cups): 1½ lb. tomatillos ½ cup white onion, chopped ½ cup cilantro leaves 1 Tbsp. fresh lime ...

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