Inasmuch as I live near Castroville, California, I am an acknowledged expert on Artichokery (at least to myself) LOL
If you have the will power, when preparing artichokes, do NOT eat the heart. Save it for Sunday Breakfast. I like to reheat the hearts in a dry non-stick pan, on low heat, then top with a poached egg and a a dollop or two of hollandiaise sauce. And, it is even low carb.
And, I like to use frozen Artichokes in my Cioppino and other seafood stews. I like to saute the usual garlic, green onion and yellow pepper in a bit of olive oil, then add the thawed artichokes, a can of diced tomatoes, some white wine and some chicken stock and simmer very slowly for about 15 min. Meanwhile, I rinse about 6-8 ocean scallops in clear water several times, dry them and saute them in a little oil on a very low heat until they are seared on the outside. Searing them on a high heat yields a nice sear on the outside and a raw scallop on the inside. When nicely seared, I add them to the veggie mixture and serve with a nice rotini pasta and pass the either the Feta or the grated parmesan. A good bottle of Pinot Grigio and some crusty bread make the meal.
If you like, I can post this recipe. If you do not live where you can get fresh Scallops, I have found that the frozen ones from Whole Foods are excellent.
If you like, I can post this recipe, as soon as I quit playing with it.