This is the perfect cocktail cherry. I like to pit the cherries by hand—standard cherry pitters are made for larger fruit and always destroy the delicate little guys. I use a safety pin to push the pit out from the bottom.
Boiled so you get a tender artichoke heart (not dry, like baked/roasted) and is the fastest way to cook artichokes perfectly each time. Seasoned with sea salt and thyme, and paired with a garlic balsamic dipping sauce.