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.
These cheesy bites pack a little heat to keep your smart eating plan interesting. Make it basic or take it to the next level with pizza flavors or a riff on a BLT.
