I have wonderful memories of artichokes. In Sweden, they come into season in the late summer (everything is slightly delayed up north) and I can remember sitting on our veranda, tugging out the leaves, dipping them in melted butter and then pulling off the softest flesh with my teeth. There is something wonderful about this ritual that automatically makes you slow down. It is a sociable, messy and time-consuming dish and one to be revered. For a lighter option, I would suggest dipping the artichokes in a quick dip made from Greek yogurt, a scant spoonful of mayonnaise, garlic and herbs.