How to prepare artichokes
1 Fill a large bowl or deep pot with cold water, squeeze in the juice of two lemons, and then throw in the squeezed-out lemon skins. 2 With a sharp knife, trim the artichoke’s stalk to approximately 2.5cm (1in) below the base. Then discard the stalk. 3 Hold the artichoke upright and use a paring knife or your fingers to pull the leaves back, so they break off, leaving as much of the
base of the leaf attached to the artichoke as possible. Discard the leaves. Carry on until you reach the paler, thinner leaves. 4 Cut the artichoke in half horizontally across the bulb. Peel the base and stalk, then drop into the lemon water to stop it discolouring. 5 With your fingers, open out the bulb of the artichoke like a flower. If the centre (choke) has furry hairs on it, carefully scoop out and discard. 6 Pop the artichoke ke back in the lemon waterr to keep its colour our as you prepare are the rest of your our ingredients, then use the artichokes in your recipe.