How to Trim Artichokes to make Artichoke Bottoms

Cut off the stem, so the artichoke will stand upright on a flat surface.

Rotate the artichoke against a sharp paring knife to remove the outer leaves. Keep the knife perpendicular to the base.

Continue trimming until you see white on the side of the base.

Change the angle of the knife to about 45 degrees, and trim any green off the bottom of the artichoke.

Cut off the tops of the leaves.

Trim the top of the base where the leaves were attached.

Rub the artichoke bottom with lemon.

Simmer the artichokes until you can penetrate them with a skewer or paring knife. Scoop out the choke with a spoon.