Artichoke Hearts

1. 1

   Pull away the leaf sections of each cooked artichoke, starting from the outside and working toward the center. Discard leaves. Scrape out the fuzzy thistle center (choke) with a spoon, leaving the heart. Trim rough edges from bottom of each heart.

2. 2

   Serve artichoke hearts warm or chilled with sauce.

3. 3

   Serving Suggestions: Artichoke hearts may be served with Horseradish Sauce or any hollandaise sauce, in salads, or as a base for stuffings.

* Per serving · 4 servings · Values may vary.

No additional tips available.