When trimming artichokes in the following manner, make sure you scrape out every bit of the choke, as this will help prevent the artichoke bottoms from turning brown.
Ingredients
Preparation
Step 1
Halve lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water.
Step 2
Cut off artichoke stems and discard. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
Step 3
With a very sharp stainless-steel knife cut across artichoke 1 1/2 inches above stem end and with a spoon scrape out all of choke. Trim dark green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Rub artichoke bottom all over with cut side of remaining lemon half and put artichoke in bowl of lemon water. Trim remaining artichokes in same manner.
