A few other notes:
Buying Artichokes: Your success here is going to depend on sourcing good artichokes. Look for tight, dense examples. This is a sign that they have been recently harvested. If you see the leaves have started to flower out, separate, or dry out, give them a pass.
Storage: Store artichokes in a bag in your refrigerator until ready to use. That said, try to use them quickly - within few days of purchase. The sooner the better.
Add-ins: This technique makes beautiful artichokes in their own right, but occasionally I like to flare them out with other things I have on hand. they have a great affinity for olives, orange zest, chopped almonds, chile flakes, fennel, anise, and lemon oil.
Great-on: Once you have a skillet of these, you can eat them on their own, or use them in/on all sorts of things. This artichoke season I've had them on farro risotto, quinoa, frittata, pureed cauliflower soup, and chopped into a ravioli filling. As I'm typing this, I'm imagining they'd be amazing as a component in a dumpling filling, or spring roll.