Saveur

PARING: Americans usually discard the tasty stems of the artichoke. Syrians, however, waste little, and know that the artichoke's stem can be as delicate as its heart. Using a paring knife or vegetable peeler, trim away the stem's fibrous outer layer, rub with fresh lemon to prevent discoloration, and leave intact when cooking whole artichokes¿then slice and use in place of, or in addition to, hearts in many recipes (or simply saut¿ in olive oil with garlic, salt, and pepper).