Cut 1/4th of an inch off the bottom of the artichoke stem and peel off the outer skin of the remaining part of the stem with a paring knife.
Pull back each leaf until you hear it snap and then peel downward. Continue removing leaves this way until you reach the softer inner light green leaves. Slice the artichoke in half.
With a paring knife, remove the “choke” which is the pinchy purple leaves and the hairy part. You can avoid the artichoke turning brown by dunking it in lemon water.
Slice the artichoke thinly and evenly, about ¼ inch slices or thinner depending on recipe.