artichoke hearts

While perusing the local market I noticed piles of artichoke hearts in many of the stalls and realized that I had never eaten one before!  So I bought one for the fruit bowl and it lay there looking beautiful for a few days until I cooked it today.  Ymmm, was instructed to boil for at least 40 mins, then take each petal, dip in melted butter and squeeze the innermost petal out by sucking on the part where it attaches to the stalk with your lips. On first taste a little like inner broad bean texture, delicious with the butter. Then once getting right to the heart removing the top of the stalk and the choke to scoop out the artichoke heart with melted butter dripped on - reminded me more of an warm advocadoey goodness.  I commented that if I ever saw artichoke on a menu somewhere I would be sure to try and was told I never would!  It is far too time-consuming for most chefs...