Artichokes

Store unwashed artichokes in a plastic bag in the crisper drawer. Keep them dry to prevent mold. Use within 3–5 days for best texture and flavor.

To prevent browning after cutting, toss cut artichoke pieces in lemon juice or water with a squeeze of vinegar.

Steam whole artichokes for 25–40 minutes (depending on size) until leaves pull off easily.

Remove the fuzzy choke (inner spines) with a small spoon before serving if cooking whole.

Baby artichokes are entirely edible, including the stem—no need to remove the choke.

Lemon juice and garlic

Olive oil and herbs (thyme, oregano)

Anchovies and capers

Pasta and cream sauces

Grains (farro, barley, couscous)

Goat cheese and fresh herbs

Overcooking, which makes them tough and dry. Test doneness by piercing the heart with a fork.

Not trimming the stem or removing outer tough leaves, which are fibrous and unpleasant to eat.

Skipping the lemon juice bath—oxidation darkens the cut flesh quickly.