How do you prepare a globe artichoke for cooking?
Select artichokes with great color and the longest stems
available. Wash the artichoke. Cut the dry end off the stem,
leaving as much as you can. Cut/remove the some of the bottom
leaves (nearest the stem), removing split leaves and dried leaves
and ugly leaves. Take a knife and cut off the top two inches of the
artichoke, low enough to expose the purple "choke" in the center.
Using scissors, cut the thorny tips off all the remaining leaves.
Spread the leaves a bit so you can work on removing the "choke".
Get a spoon, a grapefruit spoon would be excellent for this, and
scrape out the "choke". The "choke" is spiky and hairy and
unappetizing and does not soften during cooking, so be sure to
remove every bit of it. I usually set them covered, tops down, in a
few inches of boiling chicken stock with a splash of lemon juice
until they are tender. To eat, scrape the meaty end of the leaves
with your teeth and then eat the delicious base and stem.