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 with kitchen scissors
Remove any tough or damaged outer leaves
Rub cut surfaces with lemon to prevent browning
Pull the leaves apart slightly to rinse out any debris
Steam, boil, roast, or grill as desired
Check doneness by pulling off a leaf easily or piercing the base with a knife
Remove the choke before eating if the artichoke is mature
Serve with butter, lemon, or dipping sauce