and trim the leaves from the top of the artichoke bottom near the choke, turning the artichoke as you did previously when trimming the bottom. The choke, the inner fibrous strands in the top-center of ...

To prepare the artichoke bottoms, first remove the stem ... it will be removed after cooking. Trim the base of the artichoke with a small knife or vegetable peeler. Arrange the artichokes in one layer ...

Break off each leaf and draw the soft fleshy base through your teeth, then pull or slice off the hairy ‘choke’ and eat the heart and the meaty bottom ... Trim around the base of the artichoke ...

Canned artichoke hearts and artichoke bottoms are common products in most grocery stores. For an easier, smoother artichoke base, artichoke bottoms are less fibrous than artichoke hearts.