The bottom and sides of the artichoke will need to be pared to remove remnants of the outer leaves. Use a paring knife to carefully peel off the remaining bright green pieces of leaves. They are quite stiff, so be careful not to accidentally cut away the bottom and heart.
Work around the sides of the artichoke, and then move to the underside. If you didn't cut the stem flush with the bottom of the artichoke before, you can do that now.
