Boiled Artichokes - NorthWest French

Depending on the "prickliness" of the artichoke, trip the top 1/2"-1" of the leaves by sawing off with a bread knife. Individually clip off any remaining thorns with kitchen shears.
With bread knife trip stem, leaving 1/4"-1/2". Pluck little leaves off bottom.
Add to large pot of boiling water. Boil for at least 45 minutes, or until center leaf is easily removed.
Using tongs, remove Artichoke from water. Turn upside down over pot to drain water. Put in bowl.

To eat, you will want to ready a dipping sauce for dipping the leaves and heart. Melted, salted butter or Hollandaise are perfect.
To maneuver eating an artichoke: Pluck leaves one at a time. Dip in Sauce and scrape the meaty end portion of the leaf off with your lower teeth. Work your way to the center of the Artichoke.
Once the leaves get too small to enjoy, take a spoon and gently scoop out the little leaves and the "downy" inside. Cut off what remains of the stem. You will have a round disk of Artichoke Heart.
Slice this into bite sized pieces. Dip and Enjoy.