The "choke" is the part in the center of the bud. It is not edible and must be drawn out after
the base has been cut aaround with a sharp knife. The parts of the artichoke which can be
eaten are the "bottom" - that is, the receptaqcle on which the scales are set - and the thickened
part at the base of each scale. If the artichoke is eaten when it is very tender and young, it may be
used uncooked as a salad. But if it is hard it must be cooked. In eating it, pull the scales from the
head andn dip the base of each scale in the sauce served.