The globe artichoke, a member of the thistle family, has tough, green petal-shaped leaves.
Look for dark green leaves that squeak when rubbed together. Avoid those with too much browning. They also come canned and frozen.
Store by keeping dry in a plastic bag in the refrigerator. They last four to five days.
Wash just before cooking. To prepare, pull off the outer-most layer of leaves and trim the stalk before boiling or steaming. Each prickly leaf has a small soft area on the inside base of the leaf. Tear off and eat by dipping in melted butter, mayonnaise, or favorite sauce; then drawing the base of the leaf through the teeth, discard the remaining part of the leaf. As you eat the outer leaves, you reach the pithy “choke”; cut or scrape it away and discard, leaving the tender heart.
Artichoke hearts contain small amounts of vitamin A and potassium.