Classic preparation of whole artichoke

This is a classic preparation which, together with the asparagus, is one of the most noble of vegetables. Serve with a lovely vinaigrette. The top of the leaves are often cut away but this is not essential. In France, the tradition is to add a clove of garlic to the heart and then cook the artichoke. This is a great snack to serve to guests or even makes a great vegetable side dish.