I like to take full-grown artichokes, cut off the tips, steam till tender, and cut away everything except the "artichoke bottom medallion". When its nicely trimmed like a hockey puck, I like to ladle a fresh bearnaise sauce with fresh crabmeat pureed within.
The best appetizer I ever had anywhere. They used to serve it at this 5-star French restaurant, Chouette, in Wayzata, MN.
The trick to the sauce took me years to figure out. You must process the fresh crabmeat, and squeeze all the juice out of it before you incorporate it into the bearnaise.