Cook the artichokes, as you normally would, in lots of boiling water
until tender enough to pull the leaves out easily. Drain and cool
until it's not too hot to handle them.
Grab hold of the very tip-most leaf-cluster and yank it out. Stick a
teaspoon into the cavity and scoop out the choke (hairy stuff), being
careful not to scoop out the heart (tender, smooth stuff below choke.)
Spread outer leaves and fill with pilaf. Bake, covered, at 350 F
until heated through (20 minutes.)
