See Artichoke Technique 1 to get the artichoke cleaned to this starting point.

Once all of the outer leaves have been trimmed off, cut the tops of the inner leaves down with a serrated knife.

Place 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 vegetable and leaving your knife in the same place.

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

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

This will leave you with a smooth, bowl shaped artichoke heart.

Place the heart, cut side down, on a cutting board.

Make slices in the thickness you need. Place the slices in acidulated water until ready for use.