Globe artichokes are coming on nicely at the moment (mid May). Instead of waiting for them to get enormous, this is how I’ve been cooking them:
Pick them young and tender.
Cut of the top third, and take of several layers of ‘leaves’.
Cut them in two. There is no choke at this stage.
Boil in wine/water+lemon juice or vinegar for about 10 minutes. Dress them with vinegar or whatever.
From Rosie Hall