Preheat oven to broil setting.
Cut the top 1/4 off the choke and snap off the outer leaves until you reach pale green, soft leaves. Using a spoon, remove the hairy choke from the center and discard. Immediately plunge in acidulated water
to avoid discoloration. Repeat with remaining artichokes. Drain
the artichokes and spin to dry. Toss in a bowl with oil, and season with salt and pepper. Lay the chokes out on a sheet pan
lined with foil and place on the lower rack of the oven, and broil
for 5 to 6 minutes. Flip the artichokes
and return to the oven for 3 minutes. Eat as they are or marinate in herb oil for up to 2 days.