It's one of the prettiest looking vegetables as it resembles a flower.
To cook: rinse, cut off the stem so it can sit flat. Cut half an inch of the pointed top. Remove tough outer leaves around the bottom. Cook immediately or submerge in water with two tbsp of vinegar or lemon juice to prevent browning.
The edible parts are the heart, stem centre and base of the petals, dispose of the choke — fine, fuzzy hair like filaments in the centre. You'll know when they are completely cooked, when a bottom leaf can easily be pulled from the base. They're delicious in salads, soups and dips. Can be refrigerated fresh for one week.