If you love the taste of rich, meaty artichoke hearts but think they're too much trouble, try these. They're pint-sized and downright delectable. Grilling brings out a slight smokiness and a delicately grassy bite. Enjoy them all year, warm or at room temperature. They're great tossed into hearty bean dishes and winter salads, in a spring risotto with fresh peas and fava beans, or with garlicky oven-roasted potatoes.
Grilled Artichoke Hearts, Sunflower Seed Oil, Wine Vinegar (Wine, Potassium Metabisulfite), Salt, Garlic, Parsley, Citric Acid, Ascorbic Acid.