Among the members of the vegetable kingdom, a small group of sturdy greens need the tenderizing effect of the cookpot to make them palatable and edible. But once cooked and ready for the plate, these veggies contribute both taste and some gastronomic diversions for the vegetarian—or for anyone. These vegetables include the artichoke; broccoli and the Italian, broccoli rabe (no relation); and Brussels sprouts, a mini cabbagelike green that most people love to hate.

Artichokes

A native of the Mediterranean and a member of the sunflower group of the thistle family, artichokes grow in selected temperate regions of the world. In the United States, they are the darlings of Castroville, California, a city that calls itself the “Artichoke Capital of the World.” Baby artichokes, an early-summer star in the produce aisle, are just smaller versions of full-sized artichokes; these are often so tender they can be enjoyed with only minimal cooking.

Rich in nutrients such as potassium and vitamin C, mature artichokes do require trimming and cooking, and when tender, they are very versatile. They can be eaten solo or their very desirable hearts—once the choke is scooped out and the leaves discarded—lend themselves to a number of savory dishes.

Broccoli

An ancient vegetable that is a member of the cabbage family, broccoli is renowned for its health-giving benefits, particularly in its role as a cancer fighter. Although it is such a familiar vegetable and often an add-in to the salad bowl and to a stir-fry, some consumers may not know how to make the wisest choice at the market: for the freshest and best broccoli, select dark-green bunches with firm stalks and tightly closed florets. At home, broccoli should be refrigerated without rinsing. The hybrid broccolini comes from a cross between broccoli and Chinese chard, with the nutrient value and flavors that come from their parent plants.

Broccoli Raab (or Rabe)

Also known as rape, rapine, or rapini among numerous others, despite its name this sturdy green is not related to broccoli, but is, instead, a member of the turnip family. It is sometimes called Chinese broccoli, which it closely resembles and some experts say the two are distantly related. With its little clusters of yellow buds on long, leafy stalks, it has an assertively sharp taste that adds character to soups, stews, and pasta dishes. The best bunches have crisp, bright-green leaves and clusters of partially opened florets on the stems.

Brussels Sprouts

Why these mini cabbages with their compact heads have earned such a poor reputation is puzzling. When handled and cooked properly to retain their crisp texture and pleasingly sweet-nutty flavor, Brussels sprouts add a spunky accent to any meal; they are even delicious cold when tossed into salads. The best sprouts should have dark-green leaves without any yellowing, and the heads should feel firm and compact. For cooking, the tough stem end should be trimmed away and any loose or yellow leaves discarded. Brussels sprouts steam, boil, sauté, or roast faster when sliced in half.