Preparing Artichokes

2 lemons
4 cups (1 l) cold water
8 medium, or 6 large artichokes (about 3-pounds, 1,3 kg)

Pour the water into a deep bowl. Halve the lemons and squeeze the juice into the water, then add the lemon halves to the water.

Lop most of the stem off an artichoke, leaving about 3/4-inch (2 cm.)

With a bread knife, or chef’s knife, cut off most of the crown or leaves of the artichoke, about an inch (3 cm) from where the stem meets the base of the artichoke.

With a bread knife, or chef’s knife, cut off most of the crown or leaves of the artichoke, about an inch (3 cm) from where the stem meets the base of the artichoke.

Pull off the tough leaves.

Run a paring knife around the edge of the artichoke to remove any tough bits of skin and leaves.

Take a spoon and scoop out the fuzzy “choke” of the artichoke, inside.

Then use the paring knife to trim any last bits of skin on the stem. (If you’re not sure if something should be trimmed away or not – it will likely be tough, so get rid of it.)

Slide the trimmed artichoke into the lemon water, then repeat with the remaining artichokes.