As with all vegetables and fish that are super fresh, the simplest and easiest way to cook an artichoke is the best. Chop off the stalk so each one stands without wobbling. Boil in plenty of salted water for up to an hour (when cooked you can easily pull off an outer leaf – use tongs to test). They must be well cooked and very tender but not so well cooked they fall apart. Drain and sit upside down to allow to come to room temperature. When you are ready to eat, pour a generous pool of vinaigrette dressing (two thirds oil to one third red wine vinegar, salt and pepper) on your plate. Eat the leaves one by one, starting with the outside ones and working your way around, dipping them in the oil and vinegar and using your teeth to scrape the tender meat at the off each leaf. When you get to the central choke, or heart, scrape off the unpalatable hairy part away with your knife, then drench it in the last of your vinaigrette and devour. A good supply of paper towels will be needed, its a messy business.