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Regarded by many as the vegetable equivalent of lobster, the artichoke can require a fair amount of prep work but is well worth the effort. Beneath its tough, prickly exterior lies a wonderful vegetable (really a flower) with a sweet, distinctive flavour thanks to cynarin, a compound which stimulates taste buds. So arm yourself with a good serrated knife and don't be afraid to do a little trimming and scooping to get to the ultimate reward, the tender heart.
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