Spring Vegetable Guide
How to choose the best vegetables for the spring season.
Italians have a deep attachment to the artichoke, which is native to the Mediterranean and first appeared in modern records in Naples around 1400. When spring rolls around in Rome, artichokes are served every way possible, from deep-fried to thinly sliced raw and topped with shaved pecorino and fruity olive oil. Then when the season is over, frozen and canned artichokes are definitely convenient, making artichokes a great addition to weeknight meals and quick dips.
What You Get: Plenty of fiber and a good amount of vitamin C, potassium and folate make artichokes an obvious healthy choice.
Shopping Tip: Look for green, plump, compact heads. Brown spots on the scales may be unattractive but indicate that the artichokes have been frost-kissed and have improved flavor.
Storage Tip: Refrigerate in a plastic bag for up to 1 week.
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