Cut the stem off just at the point where the leaves start. It is ok if you cut a few leaves off in this process.
|see that junction of leaf and stem|
|Notice butter knife has gone in very easy this means it is done.|
Simply pour a bit of olive oil, some red wine vinegar, and salt and pepper in a ramekin. Use one artichoke leaf to stir and then each leaf dip in vinaigrette and then scrape off with teeth. Delicious