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Artichokes are the unopened flowers and stems of a kind of thistle. You cook them, then peel off and eat the bases of the thick green petals (called leaves). At the center is the heart, the choicest portion of the artichoke, covered by the choke, a hairy pad that should be peeled off and discarded. Their peak season is early summer.

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Also known as

  • Globe artichoke


Jerusalem artichokes (crisper; consider blanching or roasting first) OR salsify OR burdock OR hearts of palm
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