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Easy
By Ben Shewry
Published 2012
Cut the lemon in half and squeeze the juice into the water.
Remove the tough outer green leaves of the artichokes and trim off the tops. Use a melon baller or a sharpened teaspoon to remove the hairy choke from the middle. Gently break away all of the tender yellow leaves and store in the acidulated water. If any of the tips of your tender leaves are purple, they will need to be trimmed