Choose fresh artichokes with tight leaves and a firm stem
Rinse the artichokes under cold water
Trim the stem if needed
Cut off the top inch of the artichoke
Snip the sharp tips of the outer leaves if desired
Rub cut surfaces with lemon to prevent browning
Steam, boil, or roast the artichoke until tender
Serve with melted butter, aioli, or another dipping sauce
Pull off the leaves and scrape the flesh from the base with your teeth
Remove the fuzzy choke from the center before eating the heart