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Creamed Artichoke Hearts

Yield 4 servings


  • 8 artichokes, cleaned and boiled
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 cup whipping cream
  • 2 1/2 tablespoons sherry
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of hot sauce

How to Make It

  1. Pull away the leaf sections of each cooked artichoke, starting from the outside and working toward the center. Scrape the base of each leaf section with a knife; reserve pulp and set aside. Discard leaves. Scrape out the fuzzy thistle center (choke) with a spoon, leaving the heart. Trim rough edges from bottom of heart. Cut heart in quarters and set aside.

  2. Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Add sherry, salt, pepper, and hot sauce, mixing well. Add reserved artichoke pulp and hearts; heat thoroughly. Serve hot.

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