Elaine Johnson, associate food editor for Sunset magazine, preps baby artichokes the way you're supposed to, removing the stem and all of the tough outer leaves. What might surprise you is how many of those leaves you need to take off. It's a lot. Then you cook the artichokes up real good!
How to Prep a Poblano for Chiles Rellenos
Char it over an open flame.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese