Artichoke

Rinse it, trim the stem so it can sit upright, and snip off the prickly tips of the outer leaves. Rub the cut surfaces with lemon to slow browning; remove the fuzzy choke after cooking, just before eating the heart.

Simmer a medium artichoke for about 25–40 minutes, or steam it for 25–35 minutes, until an outer leaf pulls away easily. Drain it upside down so water does not collect between the leaves.

Pull off the leaves one at a time and scrape the soft base between your teeth; discard the tough rest of each leaf. When you reach the heart, scrape away the fuzzy choke and eat the tender heart and stem.

Choose firm, compact artichokes with tightly closed leaves and a fresh-looking stem. Keep them unwashed in a bag in the fridge and use within about a week; cooked artichoke keeps covered in the fridge for up to three days.

Lemon, garlic, olive oil, parsley and Parmesan all suit artichokes. The hearts are often used in pasta, risotto, salads and pizza, while whole steamed or boiled artichokes are commonly served with a dipping sauce.

Not as a direct substitute: globe artichoke is a flower bud with edible leaves and a heart, while Jerusalem artichoke is a knobbly tuber. Jerusalem artichokes can stand in for potatoes or parsnips in soups and roasted dishes, but they will not give a dish the same artichoke-heart texture.