1.   Cut off the top, trim and peel the stem and rub cut parts with lemon.

2.   Peel stems, and cut off spiny tops of leaves.

3.   Peel the dark green outer leaves from the artichokes and peel stem to remove fibrous outer layer.

4.   Peel the stem.

5.   Use a paring knife or a good vegetable peeler to peel the stem and remove the remaining tough bits from all around the bottom.

6.   You could use regular broccoli if you peel the thick stems.