11.   Put them in a deep pot with half the butter and with the onion, parsley sprigs, salt, pepper and celery.

12.   Strip leaves from additional parsley sprigs.

13.   To keep the artichokes from turning brown while I trim them, I keep them in water with parsley sprigs.

14.   Unwrap fish and garnish with lemon slices and parsley sprigs.

15.   Unlike the ill-used parsley sprig, vegetable sprouts have purpose.