Rinse the artichoke under cold water
Cut off the stem if desired
Trim the sharp tips of the outer leaves with kitchen scissors
Steam, boil, or roast the artichoke until tender
Let it cool slightly before eating
Pull off one outer leaf at a time
Dip the base of the leaf in melted butter, aioli, or sauce if desired
Scrape the soft flesh from the base of the leaf with your teeth
Discard the remaining leaf
Continue with the inner leaves, which become more tender
When you reach the center, remove the fuzzy choke with a spoon
Eat the heart with a fork and knife or by itself
Discard the choke before eating the heart