See Artichoke Technique 1 to get to this point. Once all of the outer leaves have been trimmed off, cut the tops of the inner leaves down with a serrated knife.

Put the point of a paring knife into the outer edges of the choke (the purple fuzzy bits in the center). Cut around the choke, turning the artichoke and not your knife.

Pop the center choke out of the center with the paring knife.

Using the tip of a spoon, scrape the inside of the artichoke heart to clean away any bits left behind.

Once the heart is smooth on the inside and has a bowl like shape, put it into acidulated water to prevent browning.