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
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.
