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