Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        roasted tomato salsa*
   8      ounces        crab meat -- **
     1/2  cup           green onions w/tops -- sliced
   1      tablespoon    butter or margarine
     1/2  cup           dairy sour cream
     1/2  cup           Monterey Jack cheese -- shred
  14      ounces        artichoke hearts -- ***
  10                    flour tortillas -- ****
   4      tablespoons   butter or margarine

Preparation:

* see Salsa recipe collection ** use 1 package of Frozen salad-style imitation crabmeat, thawed *** artichoke hearts should be drained and cut into quarters - use one **** flour tortillas should be 7 to 8 inches in diameter and be warm Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 tbs of margarine over medium heat, stirring frequently, until onions are tender. Mix in sour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylindrical shape; secure with wooden picks. Heat 2 Tbs of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300F oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.