I looked up the recipe online. I cut the ends of all of the leaves and I cut the stem off and then I steamed it for fifteen minutes (it said to steam for twenty, but it looked all brown and crap so i took it out) and covered with butter.
But, when I peeled off the leaves and tried to eat them, they were really tough and i could only bite the bottom part of them. Is this how it is supposed to be? There was so little "meat" on each leaf. it felt like I was barely eating anything. Also, I can't believe there are prickly spikes on the ends of the leaves.... what if you ate those?
And it looked so brown and wilty but it was actually so tough. I thought it looked over cooked and tasted undercooked. Im confused.
And are you supposed to eat the leaves in the very center that are white and pink? I was eating the bottoms but the tops still had spikes because they were inside and i didn't cut the spikes off. How far into the artichoke are you supposed to eat?
Also, do you like artichokes? It doesnt seem like they taste like much, even with butter and garlic. I just don't get it. They are so difficult to eat for so little food. Why do people eat them?
So, to summarize my question, what is a well cooked artichoke supposed to be like? How do you cook it that way?