First, prepare a bowl of cold water and squeeze some lemon juice. Cut off the stem near the bottom of the head. Put your head aside for a while, cut off the bottom of the stem, remove any blackened parts, and make sure to remove any parts that are too hard (the knife should encounter resistance, but it can be cut easily without sawing). Stripping from the outer fiber part of the stem: If you carefully observe the cut part, you will find a white core with a green circle outside. Put the knife between the white part and the green part, and pull out the green part. The rest is the edible part of artichoke. Put it in water and a lemon bowl (cut into 2-3 pieces if necessary).

Now it's the head Start grabbing the outside leaf (make sure you don't touch the thorn) and pull it down, it will break cleanly. Turn around and peel off the leaves until they turn light green. Now, cut off the upper part of the remaining leaves and all the main thorns with a knife. Listen when you cut: the knife can't make too much squeak. Peel the skin off the bottom of the artichoke with a knife. Cut the head into four parts. You should see a purple fluff in it, cut it off, and cut all the thorns in the middle of your head. Put these in the water, too.

An artichoke is not enough to eat, but you can make a great spaghetti with it. Take the stem out of the bowl, slice it and put it back in the bowl. Also cut into thin slices from the side of the head (each slice should have some leaves and some hearts) and put them back in the bowl. Fill a pot of water and put it on the stove. Heat a large pot, add a few tablespoons of spilled olive oil, add a clove of garlic, and add the drained artichokes one minute later. Add a little salt and dried oregano and stir for a few minutes. After the water boils, add salt, and then add pasta (about180g for two people). Continue to cook artichokes for 5-6 minutes, then add water and simmer. When the pasta is chewy, drain the water, put it in the pot with the artichokes (that's why it must be big), stir fry and add some freshly grated Parmesan cheese. You can eat.

You can also make egg rolls with meat stuffing. Skip the oregano and add oil twice according to the above steps. Meanwhile, stir four eggs with a pinch of salt, a handful of freshly grated Parmesan cheese and some freshly grated black pepper. Cook artichokes until soft, and add water if necessary. When they are soft, pour the eggs into the pot and cover them until they are hard. Eat hot or at room temperature.