朝鮮薊

I've been steaming the flowering buds whole and they hold their shape beautifully, no mush at all. The leaves pull off easily once cooked and the heart is the best part. Nice to know people have been eating these since ancient Greek times.

I was skeptical about eating thistle buds, but steaming them until the leaves pull off easily won me over. The heart has this nutty, almost sweet flavor that's nothing like the frozen stuff I grew up with. Three artichokes disappeared in one sitting at my house.

I've been roasting the buds with olive oil and lemon and they come out tender every time, way better than the jarred ones I used to buy. The outer leaves need a good trim but that's just how artichokes are.