Behold! You have successfully trimmed a baby artichoke. No need to open it up and scoop out the choke - those nasty fibers aren't developed in baby artichokes, to the whole thing is edible. To keep it from oxidizing and turning an unattractive (but not un-tasty) dark brown, immerse it in acidulated water (about 2 tablespoons white vinegar or lemon juice to 1 quart cold water). Repeat with any remaining baby artichokes.
Now that you've gone to all the trouble, cook them up deliciously with one of these great Baby Artichoke Recipes.