How to prepare an artichoke for dips
Cut any sharp thorns with scissors and Peel off and discard the outer 3 layers of leaves from each artichoke and cut 2 inches from each top.
Using a sharp paring knife, slice around the outside of the artichokes to remove the remaining leaves and then down the stems to remove the tough, bright-green outer flesh.
Rub the exposed surfaces with half a lemon to prevent discoloration. Cut the artichokes into 8 pieces (like a pizza), and then slice away all traces of fuzzy choke (hairy pieces) from each of the 8 hearts.
Rub each piece with a lemon half and place in the bowl of lemon water. Pour 1 teaspoon peppercorns, lemon pieces and salt into a pan with boiling water and add cleaned artichoke and boil or stemming for 30-40 minutes. When ready to use, remove the artichoke pieces from the water and pat them dry on paper towels.
Remember the bad piece of artichoke that called choke and its hairy shape should remove so take it out and discard it, for removing the choke using gentle strokes with a fork or the toothed edge of a kitchen knife until you are down to the heart)