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 off with a pair of kitchen scissors as the purple parts are often inedible. Place the leaves in the refrigerator until needed. Drain and pat dry on paper towel when ready to serve.
You should now be left with the heart and stem of the artichoke. With a turning knife, peel back the green part of the stalk until you reach the soft tender white flesh. Reserve the hearts and stems and use within 15 minutes to make the artichoke purée.
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