8 ounces crab meat (frozen imitation crab, thawed) 1/2 cup green onions with tops, sliced 1 tablespoon butter or margarine 1/2 cup dairy sour cream 1/2 cup Monterey Jack cheese, shredded 14 ounces artichoke hearts, drained and quartered 10 flour tortillas, (8 inch size) 2 tablespoons butter or margarine tomato sauce or salsa
Cook crabmeat and onions in margarine over medium heat, stirring frequently, until onions are tender. Mix in sour cream, cheese and artichoke hearts. Spoon about 1/3 cup of the mixture onto one end of each tortilla. Roll up tightly into a cylindrical shape; secure with wooden picks.
Heat remaining margarine in 10-inch skillet 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 300 degrees F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Tomato Sauce or Salsa.