In my fried artichoke thread below, A Fish Called Wanda asked about how to trim an artichoke. I had a few more artichokes to cook so thought I would take a few pics for AFCW and anyone else who is curious.
The text should be about the same as I wrote previously.
1. Using a Chefs or serrated knife, cut the top off the artichoke. I usualy aim for just below the spike on the middle leaves.
2. I think you have hit the right spot if you are just higher than the tips of the innermost leaves. Right in the center of the choke you can see the smallest internal leaves in a little point. These leaves frequently are a bit sharp as well.
3. Next, pull off the outer dark green leaves until they become fairly yellow and tender. (there will still be a bit of green towards the ends). In the background you can see the lemon I have to rub on the chokes and prevent oxidization.
4. I am using a paring knife to turn around the outside edge of the choke and remove the dark green tough portions of the leaves that were previously pulled off. I think it is important to remove most of the dark green portion as they it is very fibrous and quite bitter.