How to Choose: Look for deep green artichokes with a thorn at the tip of each leaf; they have a nuttier flavor and a firmer texture than the thornless variety. The leaves should squeak when rubbed together and be tightly packed and closed at the top. Splayed leaves and blackening on the stem are signs an artichoke is old.

How to Store: Refrigerate artichokes unwashed (moisture speeds decay) in a plastic bag.

Shelf Life: A fresh artichoke can keep for up to a week. If the leaves begin to spread, cook as soon as possible.

Best Uses: Raw artichokes are bitter; they’re best cooked whole. To prep one for steaming, trim the tips and stem. Steam until it is tender and the leaves pull away without too much resistance (about 45 minutes). Serve with a vinaigrette or melted butter for dipping.