After trimming and cutting artichokes, drop them into a bowl of lemon water to prevent discoloration.
- 1. Starting at the base, pull off and discard the tough outer leaves until you reach the tender yellow inner leaves.
- 2. Cut the stem off flush with the bottom of the leaves and discard it.
3. Using a serrated knife, slice off the top 1 to 2 inches of the remaining leaves to remove the thorns. Cut the artichoke in half lengthwise through the center. Using a teaspoon, scrape out the furry choke and drop the halves into a bowl of lemon water. If your recipe calls for quartered artichokes, cut each half lengthwise and then drop the quarters into the lemon water.
Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)