Word: chokes
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...artichoke by pulling off one leaf at a time and scraping off the pulp between your teeth. You can dip them in melted butter or olive oil first, if you like. When all the leaves have been eaten, enjoy the tender artichoke hearts, scraping off the fuzzy choke that completely cover the heart before...
...Gently pull and spread the leaves outward to expose the purple-tipped leaves at the very center. Pull out the purple-tipped leaves to expose the fuzzy choke below...
...With a small teaspoon or espresso spoon, scrape away the choke all the way down to the artichoke heart - the smooth, firm flesh below the choke. Be sure to scrap the choke from the entire surface of the artichoke heart. The artichoke is now ready for stuffing...
Scrape out the fuzzy choke with a small teaspoon or espresso spoon. Pull out the inedible purple-tipped leaves, if there are any, that surround the choke. Place the trimmed artichoke halves in the lemon water as you go. These completely edible artichoke halves may be cooked as is or sliced or cut into wedges...
...ever seen. Now think of that legend coaching a Canadian team to the ultimate victory, lifting another Cup over his head 30 years after his first win. While his father looks on. Less than a half an hour from where Baby Wayne was born. If that story doesn't choke you up at least a little, then you're not human; or worse, not Canadian...