Classic Lemon-Prepped Artichoke

1. Trim the Thorny Tips

Begin by preparing your artichoke. With a pair of kitchen shears, carefully trim the thorny tips from each leaf. This makes the artichoke safer and easier to handle, as the thorns will no longer be sharp.

2. Cut Off the Top Leaves

Next, using a sharp chef’s knife, cut off the top two rows of leaves. These leaves are typically tougher, and removing them ensures your artichoke cooks more evenly. You’ll know you’ve cut enough when the top leaves are trimmed away.

3. Trim the Stem

Move on to the stem of the artichoke. Cut the stem so it sits flush with the base. This step is important because it allows the artichoke to sit flat, which helps it cook evenly throughout.

4. Soak in Lemon Water

Now, to keep your artichoke from browning, place it in a bowl of water mixed with the juice of one lemon. The acidity from the lemon is key in preventing discoloration, ensuring your artichoke stays fresh and green. Make sure to drop the artichoke into the lemon water immediately after trimming.