We are first going to cut off the very top of the artichoke about an inch down. This might be a little bit tough, so you want to find a good knife. I'm just going to cut off all those leaves. To prepare your artichoke heart, you're going to go ahead and take your artichoke and you're going to start cutting off the leaves. The next thing you are going to want to do is remove the choke of the heart, which is the fuzzy part, you can't eat that. So we are just going to cut off until we get that choke exposed, a little bit more, there's the choke. Then take your melon baller and scoop out the choke with your melon baller. This should come out fairly easy, because again this choke is not edible. Okay, and now you're ready to trim your artichoke. So what we're going to do is we're going to come and we're going to cut a little bit of the stem off here and just start slicing down. I like to do this with a paring knife because it's a little bit easier to handle. Because the artichoke is very delicate. And then from here you can just clean it up a little. And that is how you clean an artichoke heart.