How to Make It
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.
Oxmoor House Homestyle Recipes