TO EAT:

Remove leaf by leaf, dipping the bottom, pulpy part in the butter sauce. Now gently pull the pulpy part off with your teeth and eat; discard the largest portion of the leaf. Continue eating leaf by leaf until you reach the fuzz in the middle called the "CHOKE". Remove this with a spoon. The cup shaped piece left is the heart. Dip this in the butter sauce and enjoy.

This can also be served cold, AFTER COOKING, using mayonnaise with a hint of mustard or lemon as a dip.