Snatch a leaf of the artichoke. The first leaves that you will eat are named outer leaves.
At least, you can make 2 kinds of sauces : the béchamel sauce or the vinaigrette.
Plunge the opposite side at the leaf's tip (the one by which was the leaf attached at the artichoke) in the sauce that you want. Take the soft part (and the sauce :) ) between the teeth.
Gradually, as you thin out the artichoke's leaf. Put the leaves in a container (after, you can put them on a compost if you have one, or discard).
Towards the end, the leaves become purple and fine : these are the inner leaves. To eat them, pull them by the point that they form. Hold them firmly so they all come together.
You can eat them after dipping the tips in the sauce by crunching the end.
Remove the artichoke's choke (the hair-like filaments) from the artichoke's heart by pulling them.
Raclez le cœur d'artichaut de façon à retirer tout le foin. Il ne doit plus rester de poil !
The artichoke's heart is ready to eat, well almost ;-) to you to find a recipe to accompany ! But you can eat it so with putting vinaigrette on it.