Artichoke, also a member of the Thistle family, is one of my favorite vegetables.
I take a large pot, install a steaming insert, get the water to boiling, and then place 5-6 large artichokes in and cover. You may cut crosswise across the thistle tops about 1 1/2 - 2" down if you want first.
While steaming, I prepare a crabmeat bearnaise sauce in a classical French method. First a reduction of tarragon red wine vinegar with chopped fresh tarragon and fresh chopped chervil. Cool, add 4-5 egg yolks, stir well, place on a double boiler (I've done this so many times I use direct heat, but you gotta stir like crazy!) and as the egg mixture starts to thicken, drizzle in clarified butter until you have a warm mayonnaise type texture. Stir in fresh processed cooked crabmeat, Salt, pepper, a touch of cayenne to taste, and then dip the leaf tips of the artichoke into this sauce and munch off flesh on the tips.
When all the leaves are gone, use a spoon to remove the fibrous "choke", and then pour some remaining sauce onto the Artichoke bottom medallions, and finish it off.