b'WHAT YOU NEED TO DO:Placing the blade of the chefs knife into the holes, slice off the tops of the leaves and then cut the artichoke in quarters. Holding a quartered piece flat on the cutting board with the cut side facing you, place the point of the knife behind the last row of the purple-colored leaves that encase the fuzzy center of the artichoke. With a slow and steady motion, cut out the core.'