These are the small Artichokes that one buys in bundles at market; leaves and all. They are the secondary growths after the big round heads have been harvested.
Globe Artichokes frighten some people, but they shouldn't. It's quite simple. They are trimmed of their smaller outer leaves around the top of the stem, topped of the unnecessary upper spiky part, and cooked with about 2 or 3 inches of the stem intact.
They are boiled for about 20-25 mins; when cool the outer leaves are removed one by one until the revealed interior becomes lighter in colour. They are then eaten whole, including the stem and choke. At least that's my method. They are usually served with a little vinaigrette.
This was my yesterday's lunch. Yum!