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Artichokes
Select large bright-green artichokes with the leaves tightly held together. Cut the thorny tips off with scissors. Slice down the center and through the stem, or boil whole in water and olive oil until leaves easily tear off. Serve hot or cold with garlic, salt and butter, and olive oil as the dip. (The thorny inside hairs of the artichoke heart can be easily scooped out with a spoon.)
