The Boston Phoenix
September 17 - 24, 1998

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Heartless wonders

Roland artichoke bottoms

Noshing & Sipping by Theresa Regli

Artichoke hearts are easy to come by. But did you ever wonder what happens to the rest of that fine vegetable? Take, for instance, the much-neglected artichoke bottom, an ingredient I first used when cooking a recipe from Todd English's The Olives Table. Since my first taste, I've grown quite fond of these cup-shaped, pungent, versatile morsels of vegetable, which are perfect to fill with spreads, purées, or a spoonful of seafood salad. A 13.75-ounce can of Roland artichoke bottoms, imported from Spain, sells for about $3 at most grocery stores, including Star Market.

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