When harvesting, they are cut from the plant so as to leave an inch or two of stem. Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions. In the US, large globe artichokes are most frequently prepared for cooking by removing all but 0.2–0.4 in or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. The core of the stem, which tastes like the artichoke heart, is edible once the stem's fibrous exterior has been removed.
