leaf by leaf...

... and our go to Italian experts (P and M) are the bees knees on  all things artichoke .
The verdict is  'stuff it'!
A breadcrumb mix zinging with chilli and herbs, parmigiano, oil, salt and pepper is stuffed between the many! leaves of the flower bud of the edible thistle and baked with white wine and a splash of water.

An alternative is to boil the bud and then peel each leaf away and dip the hot fleshy base of each in lemon pepper butter.
I fear P and M would think this was the easy way out!