Artichokes are one of our favorite summery foods; stirred into pastas, salads and just eaten on their own their tangy, slightly squeaky leaves and hearts complement some of summer's other great foods. Tomatoes and other fresh veggies are so good with artichoke hearts. But we agree with She's A Betty when they say that steaming and taking apart artichokes to get to the hearts is a lot of work. If we're going to all that trouble then we're going to just eat the leaves plain with garlic butter. Cooking a dish that calls for many artichoke hearts needs something else. We often use canned hearts, but they tend to be mushy. So we're looking at the frozen versions... ... She's a Betty says that they're far superior to the canned ones, and cookthink also reviews the jarred, canned, and frozen versions and calls frozen the winner. Anything special you like to do with artichoke hearts in the summer? Do you use canned or frozen hearts, or do you always go fresh?