SuperU had big beautiful fresh artichokes on sale for one euro apiece the other day. I bought two and prepared them by trimming off the sharp leaf-tips with kitchen scissors and the tops with a big sharp knife. Here's a post about the process that I wrote 10 years ago.
I cooked these artichokes in a steamer pot. They were so big that I had to cook them one at a time. I like to eat artichokes cold with mayonnaise as a dip, but they're also good with vinaigrette or other sauces like lemon butter or just melted butter. I'm not sure how many people outside France or California — where a lot of artichokes are grown — prepare and eat them this way.
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