Everything about the artichoke suggests that it doesn't want to be eaten. But with the right tools and approach, anything is possible.
If you've got one, use it to make the artichoke-cleaning process even easier: Instead of using a paring knife, trim the heart with the Y-peeler. One of the benefits of the peeler is that there's no risk of accidentally gouging the heart or stem with an overly deep knife cut. And, because there's no worry about gouging, you can trim the whole thing a lot faster., because the blade swivels, it can navigate the curved parts with ease.
Once you've gotten most of the leaves trimmed like this, you can slice through the top portion of the remaining center leaves. The artichoke should look something like a closed rosebud.If you're using baby artichokes, or the thorn-free variety used in Rome , the artichoke will be ready for cooking and eating at this point. If you have large, thorny artichokes with full chokes in the center, you'll want to remove those, too, by scooping them out with a spoon.
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