Remove Outer Leaves
After washing under cool water, snap off tough outer leaves close to the stem until you see pale-green layers.
Trim the Top
Use kitchen shears to cut off the sharp tips from all exposed leaves; you will only need to trim about half an inch.
Trim the Stem
Using a sharp paring knife, slice off enough of thick stem to form a flat base so the artichoke can sit upright in the steamer basket and on the plate.
To eat, pull off leaves one by one. Dip in sauce; scrape off fleshy part with your teeth. Then spoon out and discard prickly choke. Cut up the tender heart and dip in sauce.