have some heart

When you’ve finished all the artichoke leaves, you should have a stem that looks like this. Twist and pull the top off, and discard the soft, furry, slightly spiky and totally inedible part inside (using a small spoon works great). What’s underneath is the heart of the artichoke, which is much sweeter and more flavorful than its jarred or canned equivalent. These make an especially delicious artichoke recipe, too.