Artichokes are money. I like the canned artichokes hearts for making dip for crackers (one of my favorite dips) and with the fresh ones I like to poach in flavoured water with lemon juice, bay leaves peppercorns, salt etc (to fully cook them). Then I let them cool and dry while preparing a bread crumb mixture which consists of breadcrumbs, olive oil, parmasean cheese, garlic, pepper and salt. I then stuff that mixture on top and in between all the leaves and then bake in the oven until hot. To eat it I just pluck of the artichoke leaves one at a time and scrape off the bread crumb mixture and the little amount of meat that is on the surface of each leaf with my teeth (discard the rest of the leaf that is unedible). Once it is all disected I clean the choke out with a knife and cut up the hearts and dip them in melted butter...yum yum...
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.