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What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart?

  • Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke?
  • Does anything work better than a spoon?
  • Is there any way to remove the choke without cutting out pieces of heart?
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What's wrong with just using a spoon? – zanlok Jun 15 '11 at 1:19
Even fine dining restaurant in the world does it the same way - with a tea spoon. – Adam S Jun 20 '11 at 1:26

I believe, madam, that zanlok has the right of it-- a spoon.

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