Trim the base of the leaves. Remove any tough, outer leaves. Cut off the top portion of the artichoke. Using a pair of scissors, cut off the remaining leaf tips. Cook and, if desired, remove the choke (the center part of the leaves). Use a spoon to remove the fibrous base from the bottom of the artichoke. Place the softer leaves between the ones that were removed, serving as a receptacle for the sauce. This is in case the artichoke is not stuffed. If you only want to use the bottom, remove all the leaves and scrape off the fleshy part of each one. In this way, the bottom can be filled or chopped.
Trim the base of the leaves. Remove any tough, outer leaves. Cut off the top portion of the artichoke. Using a pair of scissors, cut off the remaining leaf tips. Cook and, if desired, remove the choke (the center part of the leaves). Use a spoon to remove the fibrous base from the bottom of the artichoke. Place the softer leaves between the ones that were removed, serving as a receptacle for the sauce. This is in case the artichoke is not stuffed. If you only want to use the bottom, remove all the leaves and scrape off the fleshy part of each one. In this way, the bottom can be filled or chopped.
