Are as easy as can be. Many recipes call for boiling which can leave you with a waterlogged soggy choke. Others steaming which can take a long time and make you want to give up in frustration. If you are in Rome in the Jewish Quarter they are famous for fried artichokes which are one of the wonders of the world but you are home. I doubt most of you have a deep fryer or want to go to that much work.
March to May is the peak season for artichokes and you are likely to find them on sale. While not all of the choke is edible you can compost the tough parts and be rewarded with the exquisitely delicious center, stem and tender portion of the leaves.
Take a knife or a cleaver and cut the top off, then take a vegetable peeler and peel the stem, cutting off only the very tough bottom sliver. Stems are as delicious as the artichoke heart.
You will need
Whole garlic cloves
Mix equal parts lemon and oil and salt it. Now separate the leaves with your hands and open the choke up a bit like a flower rubbing it inside and out with oil and lemon, now the garlic, get it everywhere taking a few cloves and stuffing them right into the choke. They will roast and soften and be a part of your meal.
Once this is done wrap tightly in a couple of layers of foil or use heavy duty foil.
Now put in your oven at 190 in the EU or 375 US. 90 minutes if they are small, 2 hours for the large globe artichokes. Unwrap and breathe deeply.
No dipping sauces needed, this prep is so packed with flavor but if you like you can melt some butter. While the oven is on you can roast a potato and have a nice meal.
I have just made myself hungry.