A simple way to prepare artichokes, whether they are then to be stuffed and cooked whole, or cut up and cooked as a component in a dish.
Ingredients
Preparation
Step 1
Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard. Cut off stem of artichoke. Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Rub trimmed area with lemon half.
Step 2
If recipe calls for baby artichokes, place in lemon water until ready to use.
Step 3
If recipe calls for medium or large artichokes left whole, scoop out fibrous choke and small purple-tipped leaves, using spoon. Rub exposed areas with lemon half. Place whole artichokes in lemon water until ready to use or up to 2 hours.
Step 4
If recipe calls for medium or large artichokes halved, cut each whole artichoke in half. Rub cut sides with lemon half. Using spoon, scoop out fibrous choke and small purple-tipped leaves. Rub exposed areas with lemon half. Place artichoke halves in lemon water until ready to use or up to 2 hours.
