Gees, we make a stuffing with chopped shrimp, breadcrumbs, paremesean and romano cheese, parsley, garlic, onion, S&P, etc. stuff the leaves and bake the artichoke. No one here eats whole artichoke for the artichoke itself.
I remember when my friend from FL came to eat and she and her husband tried to eat the whole leaves of the stuffed choke. They were having a tough time of it until I realized that they had never had one before and told them to toss the leaves after scrapping them clean with their teeth. "Oh, yes, this is much better!" they said, much relieved. LOL
I had an ex-wife. She and her mother had never cooked artichokes before, so they went to the store, bought a couple of artichokes and peeled them completely looking for something to eat and never did find anything?
Did I say ex-wife?
2008 Itasca SunCruiser 35L
2000 Jeep Grand Cherokee Laredo
I ended up putting a cup of water in my pressure cooker, along with a slice of lemon, a clove of garlic and a bay leaf. I steamed them for 15 min. and rapidly released the pressure. I served them with melted butter with lemon, and a dip of mayo, sour cream and lemon.
I liked them but may have had a slight allergic reaction to them. I will try them again and see if I have a problem again. I have no known allergies, so it was a little strange.
I grew up on artichokes boiled in water and dipped in lemon butter. Now we grill them with Olive Oil and spices and make several dips. The grilled 'chokes are the way to go IMO. Easy to do, many online tips. Basically you just boil them for 10-15 minutes, then split them in half, brush with olive oil and garlic and grill away.
A pressure cooker is the way to go. Drizzle a little of your favorite salad dressing down over the Choke and let it seep in. We like a an Italian or Herb Vinagraette also, remember water adds no flavor whatsoever so try a little wine for your cooking liquid. It will only take 15 to 20 minutes depending on your elevation and they will be tender right down to the heart.