From the tough exterior to the tender heart, artichokes are appealingly delicious (and dippable).

By Emily McKenna
Updated April 05, 2011
Jamie Chung

Confused by all those prickly leaves? Once you’ve steamed your artichoke, here’s how to dig in: Pull off a leaf, dip the meaty end in melted butter or a sauce, and draw it through your teeth to extract the flesh. When you get to the thin inner leaves, pull them off and discard them. Use your knife to cut out the choke. Cut the heart and stem into bite-size pieces and dip them in the sauce.

Don’t know where to start? Learn how to choose, store, and prepare artichokes.

Get the recipe for basic Steamed Artichokes.

Try them with one of these three quick dipping sauces: