I've just been told by a French uncle that each person is supposed to have some viniagrette to dunk in. Have always just had melted butter at the end for the heart.
Dd loved them from before 2 - she liked all the throwing the leaves into the middle of the table bit, too. We were really surprised when the put out her hand to have a taste when about 18 months old.
You can always cook them, cool so they are touchable, and then open the flower, remove the purple leaves and the choke, and then fill the hole that's made with a mixture of boiled rice with salmon+ peas, or cooked prawns + mushroom. Just before serving reheat in the microwave.
For just 1 large one, wash, cut the stalk off, and microwave in a bowl with a little water in the bottom for about 7 mins. Above 3, it's just as quick (nearly) to boil them.
Apparently, like asparagus, you can break the stalk by bending it under the 'flower' but until it snaps at just the right place. Last ones I bought were huge, and had to resort to a knife, so it doesn't always work.