Here’s how to trim fresh artichokes for steaming or blanching.
STEP 1: Cut off stem end, and remove any loose bottom leaves. Using a serrated knife, trim about 1 inch from top of artichoke.
STEP 2: Using kitchen shears, trim one-fourth off top from each outer leaf, if desired.
STEP 3: Rub all cut surfaces of artichoke with a lemon wedge to prevent discoloration.
