Leaves and heart combined, one medium artichoke has just 60 calories, more than six grams of fiber, and four grams of protein. Artichokes also provide a good source of magnesium, potassium, and folate, nutrients that help improve muscle function and heart health.

These antioxidant-rich veggies can promote liver health and soothe digestive issues such as nausea, pain, and bloating, and their leaves contain an acid that helps break down fatty foods -- and, according to some studies, might help lower cholesterol.

Don't be intimidated by the artichoke's prickly exterior: They're not as difficult to handle as they look. Follow these step-by-step instructions on how to bake, steam, braise, or serve 'em raw -- plus, try a delicious recipe for each preparation.

Using a serrated knife, cup off top quarter of each artichoke.

Remove small leaves from bottom of artichoke.

Cut artichoke in half lengthwise. Using a melon baller or spoon, remove choke.

This savory dish is seasoned with chives, lemon zest, garlic, and Gruyere cheese.

Using a serrated knife, cup off top quarter of each artichoke.

Remove small leaves from bottom of artichoke and trim stems so artichokes can stand upright.

Fill a large pot with about 2 inches of water. Set a steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer. Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced through the center with a tip of a paring knife, 35 to 50 minutes.

Serve steamed artichokes with low-fat spicy aioli or taragon-yogurt dipping sauce. Or, add them to whole-wheat pizza with pecorino cheese.

Using a serrated knife, cup off top quarter of each artichoke.

Remove small leaves from bottom of artichoke.

With a pairing knife remove all the leaves from the artichoke.

Cut off the brown end of the stem, about one inch. (The stem is edible, although some presentations require it to be cut off completely. To get the most out of each artichoke, leave most of the stem intact.)

Pare outside of stem down to light green.

Use a melon baller or spoon to remove choke. As you work, transfer hearts to a large bowl of water with juice of one lemon to prevent discoloration.

Rubbing the hearts inside and out with a mint-and-parsley mixture gives this traditional braised preparation its delicious flavor.

Slice raw artichokes with a mandolin or a sharp knife for this fresh and nutty springtime salad.