I do chokes this way. For roughly 2 large chokes.
I first trim the tips of the bracts and lightly peel the stem.
Cut in half lengthwise.
Clean the choke with a small sharp edged spoon removing some of the inner leaves as well.
There is an art to doing this quickly so do not worry if you can't get it all, just do the best you can.
Peel 2 complete heads of garlic..... yes 2 heads. Leave the cloves whole except the really big ones you can cut in half. Set these aside.
Pepper your chokes well.
Find a skillet that will hold all your chokes cut side down with the stems all meeting in the center. Avoid having them layer on top of each other if possible.
Remove the chokes but remember how they fit in the skillet.
Melt about a 1/3rd stick of butter on med/low heat. Don't let it burn! You just want it bubbling.
Place your chokes back in the skillet cut side down like you did earlier and cook for about 10 mins or until the cut sides start showing toastyness!
Add about a half cup of water to the pan.
Turn heat down low, place garlic in a pile on top of the stems all meeting in the center of skillet.
Put the lid on and let steam until garlic is soft and bracts pull away easily. (about 30 mins or so)
The garlic will take on the flavor of the chokes and the chokes will take on a nice garlic hint as well! Serve with the garlic as a side dish and with some peppered mayo. I like to add some Kirkland Signatures No-Salt Seasoning to the mayo!!
Mmmmmmmm......