I cut the stems and peeled them rather thickly, placing the artichokes and their stems in my saucier with water- the artichokes with a portion of their beautiful purple-thorned crowns sliced into a flat top so they will steam, inverted.
The artichokes retained their purple and imbued the steaming water with a rich rosy hue reminiscent of my favorite purple roses.
I ate one. I composed a sauce of lite hellmans, grey poupon, and lemon juice. The artichoke was a deep, exquisitley bitter vegetal flavor, more artichokey than ordinary green artichokes, with the uniform purple of the leaves giving way to two-tone, then striped leaves, putting me in mind of their thistly relatives. It was like eating a flower.