1 (9 oz.) pkg. frozen artichoke hearts
Boiling salt water
3/4 c. whipping cream
1/2 tbsp. dried tarragon leaves
1/2 c. grated Parmesan cheese
Chopped parsley for garnish

Cook artichoke hearts in boiling, salted water until tender. Drain and set aside. Place cream in shallow skillet and heat to boiling. Boil 2 minutes or until cream is reduced by about 1/3 the original volume. Stir in tarragon. Add artichoke hearts and toss to coat pieces with cream. Sprinkle with cheese and blend until evenly mixed. Transfer to serving dish. Sprinkle with parsley. Serve immediately.