When it comes to the alphabet of delicious, nutritious and versatile foods, A isn't just for apples. Here's the lowdown on a couple of "A-list" produce items.

Artichokes:

Artichokes are actually edible thistles, with globe artichokes the most popular variety. The leaves and the base, called the heart, can all be eaten.

Artichokes are delicious hot or cold served with melted butter and seasonings or various dipping sauces. You can also stuff them with tasty fillings such as breadcrumbs and seasonings.

• Nutrition: One medium artichoke is only 60 calories and a good source of potassium, vitamin A and fiber. Artichokes are cholesterol-free and virtually fat-free.

• Selection: Artichoke size can vary from egg-size to softball size. Look for artichokes that are deep green and heavy for their size, with tightly formed leaves. The leaves should “squeak” when you press them together.

• Storage: Artichokes are best if used within a day or two of purchase, but they can be stored, unwashed, in the refrigerator in a plastic bag for about five days. 

• Cleaning: Dirt can get trapped in the leaves of artichokes, so clean the artichokes by plunging them up and down in cold water to dislodge dirt.

• Preparing Whole Artichokes for Cooking: Slice off the stem so the bottom is flat. Remove the tough outer leaves near the stem. Use kitchen shears to cut off the prickly tips of the leaves and about ½ of the artichoke’s top. 

• Preventing Discoloration: Rub cut leaves of raw artichoke with lemon juice. Cook artichokes in stainless steel or enamel-lined pans, or pans lined with a non-stick coating. Iron or aluminum pans turn artichokes a grayish-green color. If microwaving, use a ceramic or glass dish.

• Cooking Artichokes: Artichokes can be boiled, steamed, microwaved or baked. Whichever method you choose, position the artichoke upright, with the stem side down. Artichokes are done when the leaves pull off easily and you can easily pierce the base with a knife tip.

Avocados:

Avocados are actually a fruit, even though they're often thought of as a vegetable. With their buttery, nutty rich flavor, avocados are a welcome addition to salads and many Mexican- and South American "style dishes"; or use them as an edible "bowl' for meat, seafood or fruit salads. 

There are the two main types of avocados found in the produce department: California Haas avocados, which have a slightly pebbly texture and are a deep green that's almost black; and Florida Fuerte avocados, which are larger and have a smoother and brighter green skin than Haas.

• Nutrition: Half of a Haas avocado provides 114 calories; half of a Fuerte avocado is 182 calories. Both are an excellent source of potassium and heart-healthy monounsaturated fats. Avocados also provide vitamin E, a vitamin that most Americans don't get enough of.

• Selection: Look for unblemished avocados that are heavy for their size. Ripe avocados will yield slightly to palm pressure (don't poke with your fingers or thumb; that can bruise the fruit). Unripe avocados will continue to ripen after they are harvested.

• Storage: Store unripe avocados at room temperature. Once avocados are ripe, store them in the refrigerator for up to a week.

• Speeding Up Ripening: Place unripe avocados in a paper bag with an apple. Poke holes in the bag, then store at room temperature until avocados are ripe. Check daily.

• To Prevent Browning: Cut avocados that are exposed to air go through a natural browning process. To slow the process, brush cut surfaces with lemon juice. If the cut surface turns brown, just scrape it off. The flesh underneath will still be a pale green.

• Seeding and Peeling Avocados: Cut the avocado in half lengthwise. Twist the two halves away from each other. Scoop out the seed with a soup spoon. To peel: Starting at the stem end, place the edge of the knife between the skin and flesh and use it to pull the skin away. Continue until all the skin is gone.