“Artichokes are like that complicated friend you’ve known forever. You wonder if they are worth it, but in the end, you are always happy you took the chance. Artichokes can be steamed whole, as is. You can tear off the leaves and dunk and eat. Then, scoop out the haylike ‘choke’ and eat the heart beneath. You can also do this slightly more elaborate preparation and reap the rewards. Serve these with a mustardy or balsamic dressing for variety. My favorite way is this recipe below. The lemon and onions in the sauce take me straight to a bustling French brasserie with a glass of super dry white wine and dreams of the roasted chicken entrée that follows this delightful appetizer.“ added 1-29-2024