For some reason I crave artichokes a lot, I think they're healing for the liver? I know I've seen artichoke extract in health food stores.

But I prefer baby artichokes to the big ones, because they can be eaten whole (don't have to fuss with cutting out the choke, etc., as with the jumbo ones).

I cook them in the laziest way possible!

I trim the outer leaves, and cut off the sharp tips (if I'm doing more than one or two, as I work I place each one in a bowl of water with a little lemon juice so they don't turn brown).

Then I wash them off and don't dry them so they're still moist. I wrap them in heavy duty foil and bake them with whatever meat or chicken dish I'm making as the main course. Usually takes about half an hour, depends on how high the cooking temp is for the meat.

They're wonderfully soft and ready to be dipped in melted butter!

(I've also roasted large artichokes the same way, but I place several tablespoons of water in the foil pouch and of course cook them for a longer time.)

I've also braised baby artichokes with chicken or lamb. Just slice them in halves or quarters, depending on how large they are, and place in a braising dish with the meat. Add a little water, wine, or stock to the dish plus seasonings. I cook at a lower temp, usually 300 or 325, for a longer time so everything has a chance to meld together. Especially good with lamb shanks.