Artichoke base. These are prepared by breaking off the stem of the artichoke by bending it until it comes off the base. Cut the base flat and then remove the leaves. Trim the outside of the heart and then remove the choke, being certain to remove all last traces. Rub the heart with lemon to prevent it from discolouring. These are sometimes referred to as artichoke hearts, that are from young artichokes in which the bracts have not yet formed the choke and are included with the base.

Artichoke. Globe artichoke.

Artichoke hearts, where the leaves and the choke are cut away to reveal the heavenly core of the artichoke. If you are lucky, you might live somewhere where this is freshly done for you, as in the Rialto Market in Venice.

Asparagus

Asparagus pea. Winged bean. A thin, green, rectangular pod, the fruit of a leguminous plant with a flower similar to a sweet pea, eaten young in the same way as mange-tout. Nothing whatever to do with asparagus bean.