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Answered 2008-01-24 03:35:44

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.

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