The beauty of the artichoke is seemingly never-ending. It may vary in color from honeydew to olive tinged with violet and mulberry. Its shape fluctuates from that of a cone to a perfectly round globe. The first artichokes of the spring is often bound into bunches, still attached to its stem with long languid leaves. This vegetable makes for a perfect table setting when put in a glass jar or rustic vase. Given some time,  it will eventually blossom only to reveal an intensely magenta thistle.

The best thing about the artichoke are its leaves, particularly when steamed with lemon and served warm in a bowl accompanied by extra virgin olive oil.

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