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Slightly larger Globe artichokes-these are prepared for cooking the same way as the last batch (although you’ll need a paring knife to remove the choke and all purple feathery leaves-and add a couple of minutes to the initial cooking time). The eventual mode of cooking (after precooking according to the instructions on my site),for these completely edible specimens, is baking, instead of pan-frying. The tenderized artichokes are topped with savory breadcrumbs and baked in a shallow pool of stock. The results: delicious.