Start with a Fresh Artichoke: Choose a fresh artichoke with tightly packed leaves and a vibrant green color.

Trim the Stem: Cut off the stem at the base, leaving about half an inch. If desired, peel the tough outer layer of the stem.

Remove Tough Outer Leaves: Peel off and discard the tough outer leaves at the base of the artichoke until you reach the more tender, light green leaves.

Trim the Top: Cut about an inch off the top of the artichoke to remove the pointy tips of the leaves.

Optional: Snip Thorns: If the artichoke has thorny tips, use kitchen scissors to snip off the thorns from the remaining leaves.

Optional: Halve or Quarter: For quicker cooking or easier serving, you can halve or quarter the artichoke. If halving, cut through the stem and the center of the artichoke.

Scoop Out the Choke (if halving): If you halve the artichoke, use a spoon to scoop out the fuzzy choke and any purple-tipped leaves from the center.

Rub Cut Surfaces with Lemon: To prevent browning, rub the cut surfaces with a lemon half or drizzle lemon juice over the cut artichoke.

Steaming or Boiling Preparation: Once cut, the artichoke is ready for steaming or boiling. If boiling, you may also want to remove the fuzzy choke with a spoon before cooking.

Serve with Dipping Sauce: After cooking, serve the artichoke with a dipping sauce such as melted butter, aioli, or vinaigrette.