Once you've prepped a couple of artichokes, you'll pick up speed.
You will need a serrated (aka bread) knife, kitchen shears, and a steamer basket. Steamer baskets are typically sold in grocery stores for less than $5
Cut off the top one-third of the artichoke using a serrated knife in a sawing motion. (A chef’s knife tends to drag through the tough leaves, loosening them from the stem.) Clip off the prickly leaf tips with kitchen shears.
Artichokes are tender and done when a wooden skewer firmly but easily slides into the stem end.
For grilling, steam first, and then cut artichoke in half. During testing, we noticed that when cut right side up, many leaves broke away. To keep the leaves attached, flip the artichoke upside down and use a serrated knife.
Pop the inedible fuzzy choke away from the heart, or base of the artichoke, using a teaspoon or grapefruit spoon.