Articles / A Vegetable That Requires a Little Extra Work Is Worth It

A Vegetable That Requires a Little Extra Work Is Worth It

Published March 28, 2022

All hail the artichoke

I’ve been looking forward to artichoke season since Mark name-dropped them in his travel writing about Rome. (If you missed the favorite travel dishes discussion, you can check it out here.) While we’re a bit away from the season on the unseasonably cold East Coast, scenes from Italian Instagram have been flashing farmers market beauties for several weeks, while over in California, it seems like artichoke season is just about now.

In-season stuff is great, of course, but Mark says that frozen ones are just fine. The other nice thing about frozen is that the work is done for you: No need to trim tops and leaves or scoop out the choke. I *do* love ingredients that require a bit of labor — lobsters and oysters fall in that category — and though I’m probably wrong, I think those kinds of ingredients taste better, or at the very least, work up an appetite.

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