Yield: Yields one eight-inch torta.
I like to use small, tender artichokes, about the size of a golfball. If these aren’t available, use larger artichokes, paring them down to their bottoms, removing the choke with the sharp edge of a spoon, and cutting them into pieces before cooking them. If you’re in a hurry, use frozen artichoke hearts.
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It is very delicious.
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