Get Fresh: Artichokes

Look for

small, round artichokes with tightly packed leaves that squeak when squeezed.

Refrigerate

in a plastic bag for up to five days.

Trim

the stem so it stands upright. Slice off the top inch of the artichoke. Remove the tough outer leaves and snip off any thorny tips.

Boil

until a leaf pulls off easily, 30 to 45 minutes.

Serve

with a dipping sauce--nothing tops melted butter with lemon.

Eat

by pulling the leaf through your teeth to scrape off the soft flesh. Cut away the fuzzy layer in the center to reveal the edible heart -- try it sliced in a salad or chopped for a pizza topping.