Trim fresh hearts of palm into desired lengths, depending on use. Using a sharp paring knife, make lengthwise incisions and peel away tough outer palm layers until you are left with the most tender inner core. (You should be able to see where the inner heart begins.) Bring a large saucepan of salted water to a boil and add hearts of palm. Cook until the tip of a knife can be inserted into the hearts of palm. (The cooking time will vary depending on age of palm and diameter of heart of palm.) Remove hearts of palm from water and place into either an ice bath or directly into a vinaigrette for optimum flavor.
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