Artichoke

Want artichokes that feel heavy and dense for their size, with tightly packed leaves that squeak when squeezed — a sign of freshness. The leaf tips can show some brown 'frost-kissed' bronzing (often a flavor bonus) but avoid dried-out, splayed-open leaves or black, soft spots. A firm stem signals freshness too.

Sprinkle a little water on them, bag loosely, and refrigerate for up to a week, though they're best soon after buying. Once cut, artichoke flesh oxidizes and browns fast — rub cut surfaces with lemon, or drop trimmed pieces into acidulated water (water with lemon juice) to keep them pale.

For a whole one: trim the stem, snip the thorny leaf tips, and steam or boil until a leaf pulls away easily (30–45 min). Eat by pulling each leaf and scraping the tender base with your teeth, then spoon out and discard the hairy 'choke' to reach the heart. To prep hearts, strip the tough outer leaves, trim down to the pale core, scoop the choke, and cook. Serve with melted butter, aioli, or vinaigrette for dipping.