Steaming whole artichokes is better than boiling because they don't become as waterlogged.

For me, though, the simple pleasures of a whole large artichoke will never fade.

Using a large knife, trim off the top half-inch of the whole artichoke.

But stay clear of the drab crostini, the whole artichoke sitting in a pool of sour lemon-spiked water and the salt cod.

Steady basting infuses the whole artichoke with unforgettable flavor and juiciness.

Roast whole artichokes for a real winner.

Pale blue tablecloths under glass tops and a candle stuck in a whole artichoke on each table complete the scene.

The two small whole artichokes looked pretty but should have been stripped of their bitter leaves and stems.

Sometimes you can do this after the whole artichoke has cooked (when you are slicing one up for a salad, for example).

Each person gets a whole artichoke.