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Reviewed Artichokes with Roasted Garlic Aioli

Wednesday, Sep 21, 2011 on Cooking Channel

"She is only using the heart. She trimmed the stem off, cut the top half off, and removed the really tough outer leaves. Then boiled them til tender, cut them in half and trimmed off the leaves and the choke (the 'hairy' center). This leaves you with a somewhat flat disk you can cut in half or thirds, depending on the size.

If you get some of ""