1966 WDEC - Artichokes

When I was a kid, one of my favorite meals was a giant steamed artichoke, served with sides of melted butter and mayonnaise. My clever mother took advantage of my youthful naivete to convince me that the "choke" was poison and that she would help me out by taking the heart after I'd finished the leaves. Clever subterfuge is a hallmark of good parenting, so I do not hold this against her, and I think of her whenever I'm scraping an artichoke heart clean.

I've always cooked artichokes whole. The Woman's Day Encyclopedia of Cookery's artichoke entry, however, encourages one to cook them sliced. I will try this. I may also try a "Greek style" artichokes simmered with lemon and onion. The recipes for canned artichokes are fairly meh, so I'll pass.