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Food

Diving Into the Artichoke, That Delicious Mess

Raw artichokes, which must always be trimmed down to their hearts before cooking or serving raw in a salad, in New York, April 14, 2018. You must always trim away the fiberous outer petals or leaves, but leave the stems -- the cores are as sweet and nutty as the heart. (Andrew Scrivani/The New York Times0