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artichoke hearts

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califpizza

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Was wondering what’s the best way to use arti hearts? Diced, sliced, cooked or fresh on after? Thanks.
 
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We had success using canned artichoke hearts sliced lengthwise into like 10 bits. It is the kind with some of the tender leaf left on. I believe that lightly poached fresh artichoke would be a superior flavor . . . but it just wasn’t practical. Find the firmest canned product with the best vegetable flavor.

My recommendation if using fresh, then lightly poached with lemon juice and a sprig of parsley, then slice and place on pie in last minute or so of baking, or at the end. OR fresh sliced on pie when put together.
 
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We use tinned hearts and marinate them in 1 part cider vinegar, 2 parts white vinegar and 2 parts the juice the hearts came in with garlic, mixed herbs and diced onion.
We just break the heart up by hand a place aroud the pizza.

Dave
 
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We have used them for over 12 years. We use canned hearts that come cut in 1/4s. We put them on the pizza like any other topping after tearing them in half. We charge a double topping price for them.

On most popular specialty pizza for the last 12 years: The Snow in Texas: Chopped Garlic and Olive Oil as sauce, ricotta, Mesquite chicken breast, artichoke hearts, roma tomatoes, mozzarella.
 
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Here is another one. The “Cali Pie”:

“Cali Pie”: Fresh Dough, Chopped Garlic and Olive Oil, Fresh Spinach, Artichoke Hearts, Fresh Roma Tomatoes, all with Ricotta and Mozzarella cheese!
 
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