Artichokes are naturally bitter, Bamavol; they're the base of the Italian aperitif Cynar, which makes anything you eat after it taste sweet. You probably just got used to the taste after eating the outer leaves. I don't think wine is recommended to accompany artichokes.

If you want to get a little fancy, cut off the stem at the base of the choke so it can sit flat, pull off the grungier bottom leaves, saw off the top of the choke (and trim off those nasty thorns if you want to). Soak the artichokes in lemon juice or vinegar water to prevent discoloration (I've never heard of the salt water treatment). When ready to cook, make a hole the middle of the choke, by gently working your fingers among the leaves. Pour a couple of tablespoons of Italian/herb salad dressing (preferably homemade) into the center of the choke, nudge the leaves closed around the choke, and steam the artichoke, leaves up, until tender, about 20-35 minutes. The dressing will leak into the water but will leave its flavor. Serve hot, lukewarm, or cold, with or without dipping sauce. Dijon mustard whisked into mayo is a nice easy dip with cool/cold artichokes.