Yes, they're pretty, especially when steamed slightly florescent green, but eating an artichoke can be a daunting task, particularily if it's your first try. Here's the correct way of enjoying one of nature's most scrumptious weeds.
Preparing an artichoke for cooking is a whole story in itself, but here's the short version. To clean and trim the choke slice off the bottom stem to about one inch; pull off any tough leaves. Cut the top third of the artichoke tip off and disgard the leaves. Take scissors and trim off the tips of the remaining visible leaves.
I recommend cooking the artichoke by steaming. They make special choke cradles which you can purchase. If you don't want to go to all that trouble, simply place the chokes in any sort of vegetable steamer or use a large pan with a lid. Add enough water to properly steam but not enough to cover the chokes. Before adding the chokes to the steamer, rub them with lemon juice and add lemon juice to the water. This keeps them from turning brown.
I usually steam the chokes about 20-30 minutes, or until they turn bright green. Don't over cook them and make sure your pan doesn't run out of water. You will probably have to add water at least once during the process.
You want the leaves to be tender but firm. Sometimes it isn't easy to tell when they're done. You might have to test one or two leaves by pulling them off and seeing if the base of the leaf is soft to the touch.
Now for the best part, eating the choke. Some people enjoy dipping the leaves in mayonaise, others in drawn (melted) butter. Personally I like to eat them plain to get the full flavor.
To eat, place the choke on a large plate or shallow bowl. Begin by pulling a leaf off. Hold the leaf by its tip between your thumb and index finger. Dip (if you must), then place the leaf in your mouth and close your teeth on the top and bottom of the leaf.Pull the leaf out while scraping the softened underneath side between your teeth. Toss the leaf aside. (That's why you need a big plate or bowl.)
I know this sounds dumb and yes, sometimes you get green particles on and in between your teeth. But I swear, this is how it's done!
Continue the process, leaf by leaf, until you finish the very soft, pale green inner leaves. Once those are gone you will reveal the fuzzy 'choke' or center. Take a spoon and scrape out the fuzzy part and discard. What's left is the heart and the stem. This is what you've been working for! Savor them because they are the most flavorful part of the choke.
A word to the wise, eat them at least half a dozen times before deciding if you like them or not. Sometimes they're an acquired taste.
Bon Appetite!