A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
This Chicken and Artichokes in a White Wine Sauce recipe contains boneless, skinless chicken breast halves, olive oil, all-purpose flour, artichoke hearts, butter and more.
