When they are golf-ball sized, you can sautee, boil, steam etc and eat the lot.
When cricket ball sized or more, boil in a pan of salted water and prepare the tastiest vinegrette type dip that you can.
After 30 mins, take the artichoke and put on a plate.
Pull each scale in turn off the head and dip the base into the vinegrette
Clench yur teeth around the base about 1 inch from the bottom and pull away from the teeth leaving the fleshy parts to savour.
When the scales are too small to achieve gustatory satisfaction no longer, remove the remainder and the "choke", the hairy bit in the centre and you are left with the heart, the piece de resistance which with the remaining vinegrette makes the whole palaver worth while.
Great to impress a new girlfriend....at least I seem to remember.........
