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Inflorescent Vegetables


artichoke = globe artichoke  Notes:  Artichokes are the unopened flowers and stems of a kind of thistle.  You cook them, then peel off and eat the bases of the thick green petals (called leaves).  At the center is the heart, the choicest portion of the artichoke, covered by the choke, a hairy pad that should be peeled off and discarded.   Their peak season is early summer.  Substitutes:   Jerusalem artichokes (crisper; consider blanching or roasting first) OR salsify OR burdock OR hearts of palm  

banana blossom = banana flower  Notes:  These are popular in Southeast Asia and India, where they're boiled in water or coconut milk, then eaten like artichokes.  Substitutes:  artichokes

broccoflower = green cauliflower   Notes:  This is a green variety of cauliflower.   Substitutes: cauliflower OR broccoli  

broccoli   Pronunciation:  BRAHK-uh-lee OR BRAHK-lee  Notes:   Broccoli is tasty, good for you, and easy to cook.  The florets can be steamed or boiled and served as a side dish, or served raw on a crudité platter, or stir-fried.  The stems are good, too, but you should peel them first and cook them a little longer.  Select broccoli that's dark green and fresh smelling.   Substitutes:  broccoflower OR cauliflower OR broccoli raab (stronger, more bitter flavor; takes less time to cook)  

broccoli Romanesco  Notes:   This is similar to broccoli, but its florets resemble pine cones.  It's especially good raw.  Substitutes:  broccoflower OR broccoli   

broccolini = baby broccoli  Notes:  Broccolini results from a cross between broccoli and Chinese broccoli.  The slender stems resemble asparagus in flavor and texture.  Substitutes:   asparagus OR Chinese broccoli

cauliflower  Equivalents:  1 head = 4 cups florets  Notes:   Cauliflower florets often wind up in soups, or as a side dish smothered with a cheese sauce, or served raw on a crudité platter.  Select heads that are heavy for their size.   Substitutes:  broccoflower OR broccoli   


globe artichoke

green cauliflower


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