Artichoke Hearts

Artichoke hearts, while delicious and dense with compact nutrients, often intimidate many due to their alien-like appearance and tricky preparation. However, breaking down an artichoke isn't as hard as it seems and the resulting taste is worth the effort. For those who prefer to skip the cleaning and cutting process, canned or jarred varieties are easily accessible. To get the most out of fresh artichoke hearts, patience and precision are key. Start by removing outer leaves until you reach the light-colored ones. Trim off the top third of the artichoke and cut off the stem to ensure it will sit flat. From there, scoop out the fuzzy 'choke' at the center to reveal the prized heart. If you're dealing with canned or jarred hearts, simply drain the liquid and pat dry with a kitchen towel to get rid of excess brine or oil. Make sure to use artichoke hearts immediately after preparation to prevent them from discoloring due to oxidation. Rubbing a bit of lemon juice can also delay the browning if needed. Avoid overcooking them as it could make them soggy and unappetizing. Fun tip: Artichoke hearts are not just for eating -- the water you boiled them in can be used as a healthy, natural hair rinse to soften your locks.