MK,

For a short answer: You can treat them like big 'chokes, just steam
them for only ten to fifteen minutes give or take depending on the
size. To test, just like the big ones, see if a fork goes easily into
the heart. Use whatever sauce you like, or don't like; I usually have
mine plain. The little ones have very little waste and no choke. So
when you get down to the heart, just trim off the bitter outside of the
stem and pop the whole thing in your mouth.

I certainly enjoy the little ones more than the tough big ones. I try
to get the biggest little-ones I can find, about the size of a plum,
and two or three are a great side dish.

Enjoy,

Ken