See Artichoke Technique 1 (Trimming to the choke) to get to the first step in this pictorial.

Once you have completed the steps in the previous method, you will have an artichoke cleaned to the choke.

Each cleaned artichoke should be placed in acidulated water (containing lemon juice) to prevent browning.

You can now cut the artichoke in half.

With the tip of a paring knife, cut around the fuzzy purple choke to remove it.

Now halve each half artichoke and go back to clean away any remaining choke.

Repeat until all quarters have been cleaned of any purple choke.