Snowpea, feel free to do any of the coming recipes with globes, just make sure they are fresh and crispy. You could thaw those frozen ones you said you can get and drain them very well with paper towels before proceeding. Definitely salt them to draw the water out so the heat can brown them.
I am working on a fried one with a parmesan crust.

Thank you for the recipe. Next time to I go to Milano, the Italian grocery store up on Jean-Talon, I’ll seek high and low those tiny artichokes. Or maybe I’ll get lucky and find some soon in one of the small fruit’n'veg shops in my area. Last night, I made pasta e fagiole, but not in the soup form. Very yum.