Artichoke Hearts cut out from fresh huge artichokes is no fun. You will produce a large amount of waste.
You will need a strong bread knife, a pairing knife, 1 lemon halve and a bowl of water. If ou hate to stain your hands, use gloves. Now the fun starts. Break off the stem by pressing it down over the edge of the kitchen counter or a table.
Take the bread knife and saw around the bottom parts of the leaves and cut the last stem bit off. Now cut off the upper half of the artichoke and pull off the outer leaves. The thin leaves in the middle come away easy.
Take a pairing knife and remove the hay from the bottom by cutting it away. When the heart is clean drizzle it with lemon juice and put it into lemon water.
Bring salted water to a boil and add 2 tbsp of cider vinegar. Cook the hearts until tender. Between 5 to 8 min depending on the size.
Mix creme fraiche and sweet chili sauce for the dip.
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