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.
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Store-bought puff pastry can fancy up any sweet or savory filling. This asparagus and cheese tart has less than a handful of ingredients, and never fails to impress!