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I eat them at least 4 times a month when in season.
I steam them for 25 minutes and then cut them lengthwise, scoop out the choke and grill them, basting with garlic and olive oil.
Then the Wife takes some mayo and mixes in some shredded Parmigiano Reggiano.
It's similar to an appetizer served at The Old Fisherman's Grotto on the wharf in Monterey. Not too far from Castroville so I figure they know what's good for artichokes.
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"There is nothing to be learned from the second kick of a mule" - Mark Twain
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