How to remove the fuzzy innards from an artichoke? What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart?  


Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke?
Does anything work better than a spoon?
Is there any way to remove the choke without cutting out pieces of heart?
I believe, madam, that zanlok has the right of it-- a spoon.