I eat it reasonably regularly. It’s commonly served as one of the components of *antipasto * in Italian restaurants, along with eggplant, capsicum, mushrooms etc.
Artichokes look unappealing - sort of like a green pinecone. Second, they have an ugly name - the same reason I’m not interested in trying a cumquat.
Although I think I’ve eaten some in California Pizza Kitchen’s spinach dip, which is very tasty.
Then you’re missing out. Cumquat jam - delicious!!!
Never have. I’ve never been any place where they were served, as far as I know, and I have no idea how to select or prepare them.
I tried to eat artichoke hearts once, damned near puked from the taste and i was lucky enough to get the thing out of my mouth before I started hurling.
This sounds like a lot of trouble. Can’t I just rinse some celery stalks and eat them? 
Pfffff…vinaigrette, obviously!
Nope. Never eaten one. At least, not that I know of.
On the other hand…
It pays to be specific; in this thread, people seem to be talking about globe artichokes - the unopened flower bud of a large species of thistle. Jerusalem artichokes are the potato-like tubers of a relative of the sunflower.
I have tried globe artichokes a couple of times and never been all that impressed with them; I’ll probably have them again though, as they are supposedly common in-season inclusions in the organic vegbox I have delivered; jerusalem artichokes, on the other hand, are something I actively seek out. They taste like earth, in a good way.
Never had 'em.
I love artichoke hearts, but I’ve only had them in restaraunts. Until I read ths thread, I had no idea how to prepare them. Thanks!
The smaller ones are usually more tender. You can steam them. The hardest part is removing the hairball that resides at the bottom of the center of the leaves. You’d trim the little prickly point off the end of each leaf. Cut the stem level so it stands up nicely.
Then you prepare a little bowl of garlic butter. You pluck each leaf off, dip it in the garlic butter, and run it between your teeth to remove the soft ‘heart’ of the artichoke into your mouth.
When all the leaves are gone, the base they were attached to is cut and dipped into the garlic butter. This is the best part.
It’s a lot of work, but it is a very sexy food.
Mmmm…artichokes rock.
How about home made mayonaisse with egg white, olive oil and garlic?
I could eat a rock dipped in that. 
I have never eaten a Jerusalem Artichoke.
I have eaten Globe Artichokes.
Indeed, I thought about specifying globe artichoke. But I think most people (or most Americans, anyway) automatically think of the globe artichoke, and the link is also to the globe.
Not me. There are a lot of things I’ve never eaten. There are only a few things I won’t eat.
I have not eaten an artichoke this week. But it’s early yet. The only appropriate dip is melted butter with lemon juice. Mmmmmmmm…artichoke.
They look suspiciously like asparagus when all buttered up, and they have leaves. So no.
Asparagus is yummy, too, if prepared well. What’s this about leaves, though?
I don’t know what that is but it’s certainly not a mayonaisse. Did you mean egg yolk?