Don’t be deterred if you haven’t cooked artichokes before – this dish is very easy and the results impressive. Only buy the freshest artichokes that have compact, firm leaves.
Fill a bowl with cold water and add the lemon juice. Slice off the top one-third of each artichoke using a serrated knife and discard. Pull off the tough outer leaves – it might seem like you are discarding too much of the artichoke, but only the tender centre is enjoyable to eat. Cut off the stems so the artichokes sit flat. Put in the lemon water to prevent browning.
Working with one artichoke at a time, pat dry with paper towels and open out the leaves
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