Chop off the bottom stems and discard.
You don’t have to do much with artichokes except steam them and then toss them in a little olive oil or lemon juice.
Try this for an antipasto appetite teaser.
* 100g goats feta
* 6 (about 100g) slices prosciutto
* 1 x 280g btl whole marinated artichokes, drained, halved
* 1/4 cup firmly packed fresh mint leaves
Method
Cut feta into 3cm-wide slices and prosciutto lengthways into 1cm-wide slices.
Top each artichoke half with a feta slice and a mint leaf.
Wrap a prosciutto slice around each artichoke stack and season with pepper to serve.