How to prepare artichoke to be tender and eatable?

Artichokes are made up of two edible portions and several that are not. What I do at home is steam them until they change color about 20 min. At the restaurant I discard the frowns and work strictly with the heart, which I often saute with clarified butter .... I know it's not the answer that you may have been looking for but it's the best answer I can give you for the question

===

Garlic Sauteed Artichokes

2 large artichokes (about 1 pound each)

3 cloves garlic, chopped

2 tablespoons butter

Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

===========================================

I've never eaten artichoke in a restaurant, but when they come in season I always have a good feed of them at home. I choose nice firm, clean looking chokes that are heavy for their size. When I get home I trim the ends and any loose or bruised leaves. Then I take my kitchen shears and snip off the tips of all the leaves that I can and take a slice off the very top, not too far, you don't want to waste the nice young and tender ones. Then give all cut surfaces a rub with lemon juice to stop browning. In a BIG pot full of boiling water, put a hand full (1/4 cup) of salt and drop in your chokes. Cover and boil for 10 minutes, then test with a skewer for tenderness. Add more time as needed. Chokes should be the texture you like in your fav restaurant. Allow to drain upside down for a few seconds on paper towel and serve with melted butter for dipping OR place cooked chokes in iced water to stop cooking and keep refrigerated for future use in salads or anti-pasto trays.

Good luck and keep on trying!

First you need to trim the tops back [also remove the little stickers on the end of the big leaves] by slicing straight across. Then, fan the leaves open a little bit--sort of loosen them. Trim the base [stem part] so the 'choke will sit flat on a plate or in the pot. Then place 'chokes in a large pot or kettle large enough so that all of them can sit side by side and shoulder to shoulder--helps them cook evenly. Then fill the pot with cold water up to about mid-point on the artichokes. Salt or season, perhaps a clove of garlic in the water and a little olive oil [a tablespoon is enuf, just for seasoning purposes] and put the lid on tight. Bring to a boil, turn to a fast/medium simmer, and cook until you can tweak out a leaf easily...or if you're careful, turn a choke on its side and see if the bottom portion seems tender when poked with a regular dinner fork.

Here's something important: when you remove the artichokes from the cooking pot, turn them UPSIDE DOWN on a plate so they'll drain all the water out and not get soggy-tasting.

Here are step by step instruction on how to cook an artichoke --

http://simplyrecipes.com/recipes/how_to_cook_and_e...

http://www.oceanmist.com/products/artichokes/artic...

http://whatscookingamerica.net/WholeArtichoke.htm

I just boil mine