Once upon a time I was visiting New Orleans's top restaurants with my college French class. My professor not only instructed us in French, but in cuisine as well.
She requested that I order the artichoke filled with this luscious sauce and delectable plump oysters. I was about 20 years old at the time and had no idea what an artichoke was... but from that day forward I was sold. She took the time to instruct me on eating and savoring every last morsel of that delicious vegetable.
Please understand that if the artichoke is properly cooked the leaves will easily come free from the cone. If the artichoke is somewhat underdone, you may have to pull a little harder. Tell your neighbor to look out!
Remove each leaf and then, with your teeth, scrape the delicate flesh from it. Don't eat the tough spine.
When you get down to the "choke," carefully remove the prickly inner choke. Scrape with the spoon that will be provided and savor the heart. Just stay clear of any of that fuzzy, furry stuff!
Trust me, after you've accomplished this task you will be tired, but
satisfied. (Maybe I should start looking for that fabled artichoke and
oyster recipe...) Until then, enjoy these wonderful "thistles."