I always stuff them and serve them as the first course.
Cut off the pointy tips and gently pull the leaves open. Run cool water over the artichoke, drain, upside down.
Meanwhile, (for 6 artichokes), finely chop 3 cloves garlic.
Stuffing:
2 c seasoned bread crumbs
1/3 c fresh chopped parsley
the chopped garlic from above
1/3 c grated romano cheese
S&P
olive oil for drizzling
Blend all together, with the exception of the olive oil.
Again, gently pull the leaves open, and force about 1/2 cup stuffing mixture into the leaves, shaking gently to help the bread crumbs settle. If after you fill them evenly, you see you have more, just keep distributing it around.
In a large frying pan with a fitted lid, place the artichokes and fill half way up sides of pan with water. Drizzle olive oil over the tops of the artichokes and cover the pan. Simmer gently for about 30 minutes. When a leaf pulls off easily, they are done.
To serve, place a whole artichoke on the plate, and offer a leaf bowl for discards. When you pull a leaf off, there is the steamed breading mixture at the end, which you simply scrape into your mouth with your teeth. When you get to the heart, remove the choke, salt and eat.
