41.   In a medium bowl, combine artichoke hearts, chili peppers, cheese and mayonnaise.

42.   In food processor or blender, puree artichoke hearts, sour cream, mayonnaise and Parmesan cheese.

43.   Meanwhile, blot artichoke hearts dry with paper towels.

44.   On an artichoke heart, pile crab or smoked salmon, a poached egg and hollandaise sauce.

45.   One San Francisco woman discovered a shop in Carmel that sold frozen deep-fried artichoke hearts.

46.   Place artichoke hearts, parsley, garlic and lemon juice in a work bowl of a food processor or in a blender.

47.   Quarter artichoke hearts and trim away prickly leaves in the center, if any.

48.   Quarter the drained artichoke hearts and add them to the bowl, too, along with the parsley, olives and basil.

49.   Remove the chops to the plate with the artichoke hearts and serve, garnished with a few sprigs of fresh thyme if you have them.

50.   Schneider also likens it to a soft-cooked artichoke heart with a hint of coconut.