Removing the chokes: Using a spoon, remove all the chokes, even a little bit of chokes left will be very unpleasant. The image below on the right is after the chokes have been removed.
Although you could just eat the artichoke hearts as is with melted butter or mayonnaise, I decided to make it a bit more fancy; artichoke hearts stuffed with shiitake duxelle.
Duxelle: This is for four (4) artichoke hearts. The classic recipe uses button mushrooms but we like fresh shiitake. I finely chop a shallot (1 medium), and fresh shiitake mushrooms (one 3.5 oz package or about 100 grams). I also include the stems. After removing the stem from the cap, I cut off the discolored end and then tear it along the direction of the fibers into thin strands and then chop finely. I removed the stalk of the artichoke hearts so that the hearts will sit on the plate properly. I chop finely the artichoke stalks.
I saute the shallot first with light olive oil (1-2 tbs) for a few minutes and add the shiitake and the artichoke stalks. I season it with salt and pepper and keep sautéing for several more minutes. The pan should be rather dry without any liquid because the mushrooms will exude some liquid. I add Marsala (2 tbs, or port if you prefer) and saute until all the liquid has evaporated. I remove from the heat, taste and adjust the seasonings and let it cool down to room temperature. When it is cool, I mix in chopped parsley (1 tbs).
Using my hand, I coat the surface of the artichokes hearts with olive oil and then stuff the artichokes with the duxelle (left) and top it with panko bread crumbs mixed with olive oil (right). I bake this in a 350F oven for 20 minutes. (This time I used a toaster oven and it burned the surface, I should have used a regular oven).
This looks like a lot of work but I did it in stages over two days so it was not too bad. If you like the taste of artichokes, you will like this dish.