Add the artichoke hearts and cook a minute or so longer.

Stir in the artichoke hearts and cook for 2 minutes.

But rather than potato, I'm using some frozen artichoke hearts.

Slice the artichoke hearts thinly and place in the water.

Reserve 1 large or 2 small artichoke hearts and place the rest in the saucepan.

Drain the sliced artichoke hearts and place in a bowl.

Put the cooked artichoke hearts in the bowl of a food processor.

Position the poached eggs on top of the artichoke hearts.

We tested the recipe using artichoke hearts canned in water.

I remember he would insist on artichoke hearts with his venison.

Remove the artichoke hearts from the pan, draining them well.

Spread the artichoke hearts on paper towels to dry them thoroughly.

Cooked, they can best be described as a cross between potatoes and artichoke hearts.

Add the artichoke hearts, arranging them in a single layer over the potatoes.

Spoon the bean puree into the center of the artichoke hearts.

Add the artichoke hearts and cook until heated through.

Push the morels and artichoke hearts down into the liquid.

The dish was perfectly executed but simply dressed artichoke hearts might have been better.

Artichokes French is a common variation using artichoke hearts instead of chicken.

Few of them had ever tasted eggplant, asparagus or artichoke hearts.

Drain the artichoke hearts and dry on a clean dish towel.

This time sliced, fresh artichoke hearts and roasted peppers made the scene.

Halve artichoke hearts and arrange them between the chicken pieces.

Dredge the artichoke hearts lightly in flour, and set aside.

In a large bowl, combine the sausage, artichoke hearts and lobster meat.