We posted bat the same time... cook for 30 minutes or so, but test often. If you can pull a leaf off easily, its done. Small ones take 20 or so minutes, big ones up to 40 minutes.
I think the best way to eat them is to pull off the leaves and dip them in something- usually vinagrette- and then scrape the flesh off with your teeth. You don't eat the whole leaf, just scrape the soft part off. And then savor the heart- it is the best part (Have you seen Antonias Line? You should- it is by far my favorite film.)
But I have also cooked up a bunch of small ones, cut out the hearts (like you get in a jar) and used them in pasta recipes or to make artichoke dip. So the hearts would work in a casserole or soup, but not the leaves. Savor them with a sauce of vinegar, olive oil, and good stoneground mustard.
The thing is, artichokes are mostly leaves. So if a recipe calls for hearts, I usually buy a jar....
please tell us what you end up making