Handle of Fiddle
In flavor, fiddleheads most closely resemble the dark outer leaves of an artichoke, though there is also some resemblence to asparagus. To prepare fiddleheads, first rinse them under running water, rubbing off the papery outer layer, if it is still attached. Cut off the ends, then plunge the fiddleheads into rapidly boiling water for about five minutes and drain. After that, you can marinate them, saute them with garlic, or do what we did: eat a bunch plain and put the rest in a salad.
(Cross-posted to Kosherblog.)