I've had a load already too.
I don't begrudge them being a faff to prepare although I see how doing just one or two would be a bit pointless. If you pick 10 or 20 small chokes you can do them all in a big stock pot together for about 20 minutes, plunge in to cold water to coon, the outer leaves come off very easily together, trim the top leaves with a knife, trim the skin round the bottom and cut in half and plop them in a mix of lemon juice, olive oil and garlic.
The result is a big bowl of top quality sweet artichoke antipasti that you can keep in the fridge and would cost about £20 in a deli (and plenty of material for the compost heap!)