Artichoke

At the store, pick artichokes that feel heavy for their size with tight, squeaky leaves (spread-out leaves mean it's old and dry). I only buy globes in spring; the rest of the year they're light, dry, and not worth the money. Brown streaks from frost are fine (frost-kissed ones actually taste better) but skip anything that feels hollow. Store them in the fridge in a plastic bag with a splash of water on the stem and cook within 3–4 days. Before cooking, cut off the top ½ inch, trim the stem, snip the thorny tips, and rub every cut surface with lemon or they'll brown in minutes.

Artichokes look intimidating, but they're one of the most forgiving vegetables you can cook (there's no sharp line between done and ruined like there is with broccoli). I steam over boiling water every time: boiled artichokes come out waterlogged, and steaming keeps that nutty flavor intact. Either way, the only test that matters is tugging an outer leaf - if it pulls off with no fight, it's done. Undercooked artichoke is fibrous and bitter, so when in doubt, give it 5 more minutes.