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If You Are Trimming More Than One Artichoke, Squeeze Half A Lemon Into A Large Bowl Of Ice Water. You Will Be Dropping Trimmed Artichokes Into This Bowl To Keep Them From Browning While You Work Others. Start By Snapping Off The Artichoke Leaves And Tossing Them Into A Large Empty Bowl. When You Get To The Yellow Leaves, Just Pull Them Off. Wipe The Exposed Surface With The Other Half Of The Lemon You Cut. Take Care When You Get To The Pink Center Of The Artichoke Leaves. There Are Sharp Spines On The End Of The Inner Leaves. Pull Them Out. Take A Paring Knife And Dig Out The Fuzzy Choke. You Will Want To Slice Off The Narrowest Layer Of The Heart To Get All Of The Choke Without Cutting Away Too Much Of The Delicious Heart. A Note On This Whole Process. Don
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