Oh, the Mighty Choke! I thought nothing could rival butter with lemon as a dipping sauce. Then I started making an easy aioli.
Trimming an artichoke:
1. Trim the bottom layer or two of leaves and cut off the stem and a bit of the base.
2. Using your sharpest blade, cut the about one-half inch off the top.
3. Using clean kitchen shears, trim the pokie thing off the top of each remaining leaf.