I had to use up about 15 artichokes so I steamed them in a big pot with a couple of quartered lemons, let them cool and then removed all of the leaves and "choke" part until I just had the hearts left. I mashed them up in the food processor with a some ground almonds, (left over from making almond milk,) a little cashew yogurt and some spices. It made a nice dip that I spread on some french bread rounds and served them for appetizers. Pretty good! The almond and artichoke flavors complimented each other.
I think I'll go for an Italian, artichoke casserole next time, or try one of the recipes offered above...thanks!
~ C