As food

Large globe artichokes are frequently prepared by removing all but 5–10 mm (0.2–0.4 in) or so of
the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can
be cut off. To cook, the artichoke is boiled or steamed. A cooked, unseasoned artichoke has a
delicate flavour.

Salt may be added to the water if boiling artichokes. Covered artichokes, in particular those that
have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing
them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.

Leaves are often removed one at a time, and the fleshy base eaten, with vinaigrette, hollandaise,
vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf
is usually discarded. The heart is eaten when the inedible choke has been peeled away from the
base and discarded. The thin leaves covering the choke are also edible.

Artichokes alla romana

In Italy, artichoke hearts in oil are the usual vegetable for the "spring" section of the "Four
Seasons" pizza (alongside olives for summer, mushrooms for autumn, and prosciutto for winter).
[18] A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.[19] The
softer parts of artichokes are also eaten raw, one leaf at the time dipped in vinegar and olive oil, or
thinly sliced and dressed with lemon and olive oil.

There are many stuffed artichoke recipes. A common Italian stuffing uses a mixture of bread
crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is
then pushed into the spaces at the base of each leaf and into the center before boiling or
steaming.[20] A similar recipe is popular in coastal Croatia.[citation needed]

In Spain, the tenderer, younger, and smaller artichokes are used. They can be sprinkled with olive
oil and left in hot ashes in a barbecue, sautéed in olive oil with garlic, with rice as a paella, or
sautéed and combined with eggs in a tortilla (frittata).
Often cited is the Greek aginares a la polita ("artichokes city-style", referring to the city of
Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and
flavored with onion, lemon, and dill.[21][22] The island of Tinos, or the villages of Iria and Kantia in
the Peloponnese, still very much celebrate their local production, including with a day of the
artichoke or an artichoke festival.[23][24]

Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart.
The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any
number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the
upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with
meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute,
though the consistency and stronger flavor of fresh hearts when available is preferred.