This is how I prepare them, FWIW:

With kitchen shears, remove the "thorns" from each leaf, cutting a line across the leaf. You might want to wear kitchen gloves to keep from being jabbed by the thorns. Continue to the thorns at the heart of the artichoke.

Rinse artichokes under running water. I suppose some people will take the time to soak them in salted water, but I don't. In my experience, any insects inside the leaves will stay there regardless of how you try to find them. But it's not that big a deal.

Some people recommend removing the choke before boiling, but it's unnecessary bother.

Place artichokes in a large saucepan and cover with water. Boil until the outer leaves come off easily when tugged on. My guess is forty minutes or so? But I don't know. It depends.

Drain. They can be served hot, with a dipping sauce made of equal parts butter and lemon juice. Only the inside base of each large or medium leaf is edible. When you get to the very small inside leaves, more of the leaf is edible. Then when you get to the choke, scrape it off. What is left is the artichoke base, the very best part. Some of us would call it sublime.

(Supply a small plate for the discarded leaves--informal--I hope we are not talking formal here, are we?)

(There is probably a way to cook them so as to preserve the entire artichoke heart, but I've never figured out how to get the heart as tender as those in the cans.)

Artichokes are also good cold. Some people like a dipping sauce of mayo. I personally like them cold and without any dipping sauce, just plain.