Start with a bowl of fresh baby artichokes.
From exotic fiddlehead ferns to bright-green peas, there's a bevy of intriguing produce to appreciate during the short window of May and June, when greens and things are abloom all across the country. One can't-miss is the baby artichoke. Sure, we love its larger counterpart, but there's something incredibly precious about this mini version, which is so premature and tender that it's eaten whole, choke and all. Aside from keeping your eyes peeled for a rare sighting, the key to enjoying them during Spring is to trim them correctly, so they're free of any tough stems or leaves. New to doing this? Read ahead to become an instant baby artichoke expert.