re: What to do with artichokes?

Cut the stem off and cook them in salted and lemon juice infused water. The chole is donw when a paring knife passes through the stem without resistance. Shock and COOL in iced water. Remove center leaves and the choke at the bottom. Fill the cavity with brie and after it is melted creole mustard beurre blanc. Eat only the flesh at the very bottoms of the leaves. When the stage of only the heart and bottom of choke is reached scrape the choke again, quarter the heart and dip into a mixture of olive oil and L&P sauce. Bon Apetit!! Small chokes split and grill your arse off.