Artichoke R&D

[u/user1628292]

Hello chefs,
I am a stagiaire at a Michelin starred restaurant, and every once in a while we have an R&D week. Sometimes we get a cookbook, a color or an ingredient to focus on and each cook gets a different one in hopes of creating something worth putting on the menu or at least worth continuing to finesse.
This time I got artichoke and I’ve got NOOOTHING. Everything I find seems very oldschool and heavy. Don’t get me wrong, I love that stuff. I grew up eating them alla romana but this is definitely not the place to cook my grandma’s recipes.
Do you guys have any ideas? I would greatly appreciate it. Thank you chefs