Artichoke, Globe Artichoke

Tiny artichokes simmered in white wine, rosemary, thyme, and other aromatics, à la provençale; artichoke slices bathed in garlicky lemon oil and grill-seared, Barcelona style; tender hearts stewed with lamb and sweet spices in a Moroccan tagine; artichokes plumped with dill-scented rice, Turkish fashion; wedges braised with leeks and mint, à la grecque; and whole flattened miniatures, their flower-like forms fried leafy brown and dusted with coarse salt, alia giudia (Italian Jewish style).