1.   Remove the tough outer leaves before cooking.

2.   You can throw away the tough outer leaves of the cabbage.

3.   As the plants get larger, the outer leaves are pushed up and around each head by the neighboring plants, creating a self-blanching environment.

4.   Baby artichokes do not have a thistle, and usually the whole artichoke can be eaten after any tough outer leaves are discarded.

5.   Bend and snap off outer leaves until you have a mostly yellow cone left.

6.   A big deal is often made of preparing leeks, and indeed, they sometimes have outer leaves that are so tough as to be nearly inedible.

7.   Cut off stems, top two inches, tough outer leaves and the dark green portion of the base.

8.   Discard any rough root ends, tops and dry tough outer leaves.

9.   Discard the outer leaves.

10.   Drain and prepare artichoke hearts by discarding the woody outer leaves.