You first start by trimming off the bottom stem, leaving about ½ inch. Next, pull off any loose leaves around the bottom. You’ll also want to snip off any thorny tops on the petals. I was pretty lucky with this one as there were only a few. One fairly important step that I forgot today is to slice off a bit of the top of the artichoke. Not too much, but just flatten the top rounded part. When ready to cook, I first rub with lemon before putting into water.
There are several ways to cook, with steaming being popular. My favorite way, however, is to put the artichoke in a large pot, add a little water, cover, and boil for 30-35 minutes.
The artichoke is ready to eat when you can easily insert a knife in the bottom.
Your choice of dip is a matter of personal preference. While herb butter or garlic mayonnaise are popular choices, I like mine best with a simple vinaigrette.
Make sure you have a bowl or plate for the discarded petals. 
Getting to the choke is almost like finding a hidden treasure.
I'm not very graceful at this stage, but removing the hairs from the center and getting to that tender choke is well worth the effort. 
Even if the effort is a bit clumsy.
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