Right now in my garden I have these tiny artichokes that are just right for eating. Here, I've cut them in half, removed the outer leaves and boiled them in acidulated water for ten minutes.
Then, I'll drain them and preserve in two different ways:
2. Pack in olive oil.
If you pick them young, you will have less waste and the choke, the middle part that is spiny and not edible is not a problem at all in tiny chokes. If it is, pull out after the chokes are cooled.
Here is how I like to serve them:
Defrost the chokes or pull them out of the pack.
Pull each leaf off.
Dip in your favorite (beer for me) batter and then fry in olive oil until golden.
Serve as appetizer or a side dish with lemony mayo.