Hi, Rocky,
You are correct, I don't do a lot of prep. I cut them in half, and remove the choke using a thin (i.e., cheap stamped) tablespoon. Then I drizzle with lemon juice and EVOO, and sprinkle a little salt. Like you, if they are large, I may microwave or steam a little, and sometimes I peel the ligneous part of the stem with a parer if needed (as I did on the ones in the picture above). I put them cut-side down in an Al-foil lined roasting pan, and roast at 375 or 400 for ~1 hour. (The oven temp depends on what else I have going on, so it may be 350 for 75 to 90 minutes, or 425 for 45 minutes.) In the summer, I often cook them on the grill this way, but there you really need to par-cook them first.
I think they would benefit from cleaning them up as you do, but I am too lazy! I never stuff them, but maybe I should try it.
Do you and your bride often refer to them as carciofi as I and mine generally do?
