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" TO PREPARE Working with 1 artichoke at a time, snap off the outer layer of green leaves from around the base. With serrated knife, cut 1 inch off the top of artichoke. Then, using kitchen shears, snip thorny tips from remaining outer leaves; rub all cut surfaces with lemon to prevent browning. Cut the stem so it&amp;#039;s level with the bottom of the artichoke (peel and reserve stems to cook and serve with your dish). Place artichoke and stem in a bowl of cold lemon water until ready to cook. TO COOK  In a nonreactive 5-quart saucepot, heat 1 inch water and 1 tablespoon lemon juice to boiling over high heat. Stand artichokes stem side down in boiling water. Reduce heat to low; cover and simmer about 35 minutes or until a knife inserted in the bottom goes in easily. Drain.  TO EAT  Pull leaves off and dip into melted butter and herbs or yogurt flavored with lemon juice. Pull the leaf through your teeth, scraping off the pulp. Discard the fuzzy choke, cut heart into chunks, and enjoy \u2014 you&amp;#039;ve just gotten to the best part. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a17274/artichokes-cooking-may07/>