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Baked Oysters with Tarragon Vermouth Cream
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Wash artichokes well. Cut stem to 1” or less.
Slice 3/4” to 1” off the top of the artichoke and use kitchen shears to snip off the thorns
on the tips of the artichoke petals.
Drain artichokes well and cool. Pull out centre
leaves to expose the fuzzy centre (choke).
Scrape out and remove choke with a small
spoon and the artichoke will be ready. Serve with a
dip, such as mayonnaise flavoured with pesto.
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