b'WHAT YOU NEED TO DO:Holding the artichoke flat on a wooden cutting board and using the point of a sharp chefs knife, cut a hole across the width of each leaf, about 2 to 2 inches from the bottom of the leaf. This will facilitate slicing off the thorny parts of the leaves; the skin of an artichoke is very resilient, and even with a sharp knife, sometimes it is difficult to cut across in a single motion.We are almost there.'