Just boil is ok by me. But I have ventured, to boiling a little, rare so to speak, quartering or sixing long ways. Cleaning without separating and then sauteing in butter, then quickly coating with grated cheese of favorite or what you have or just parmigiana. Gotta be quick so it all melts just right. You can cook them to taste, crispy is good and just barely is good two. My favorite thing about this style, is that the Artichoke is so good for you but the rest you put on it is devilish.