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David Byrd
Chief Marketing Officer for ANPI

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Risotto with Asparagus and Artichoke Hearts

Ingredients 1 tablespoon olive oil1 tablespoon butter1 shallot, finely chopped3 ounces asparagus, 1 inch dice3 ounces artichoke hearts, ¼ inch slices (frozen is preferred over canned)1 Serrano pepper, seeds removed, finely chopped1 garlic clove, minced½ teaspoon Kosher salt½ teaspoon...
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