Artichokes tend to be a bit intimidating for novice cooks—but don’t let their appearance deter you from giving them a try. Artichokes are not that hard to cook. Once you get the hang of it, you’ll love having some artichoke recipes in your back pocket.

For this recipe, you want to select a nice, plump globe artichoke. I prefer to use my artichokes the same day I buy them. When you’re in the market wondering how to pick the best artichoke, here’s what to look for: A good artichoke will have tightly-packed, bright green leaves and it will make a tiny squeak sound when you squeeze it. It should feel pretty firm, not squishy. Pick up several different artichokes to get a feel for this one—the best artichokes are heavier for their size.

The artichokes get a quick blanch before they are prepped for stuffing. This softens up the leaves and makes it easier to remove the inside chock or thistles. I like to add a cut fresh lemon to the water. The citrus juice helps keep the artichokes from darkening in color.

Artichokes may be the main ingredient in this recipe, but they are far from the only ingredient. The other ingredients you use make a huge difference, so I always recommend going for the good stuff.

My favorite tomatoes to use for this recipe are San Marzano’s canned tomatoes. These are a type of plum tomato, but with fewer seeds, less sodium, and a far better taste than traditional canned tomatoes. These special little gems are grown in a specific region of Italy in volcanic soil and then hand-harvested when they are ripe. A star-shaped D.O.P. (Demoninazione d’Origine Protteta) certification symbol on the can signifies that your San Marzano tomatoes are authentic. Look for the star!

One more note: I insist that you use fresh herbs on this one! They are going to give you such a delicious flavor that, in my opinion, dried herbs just can’t compete with