Coratella di abbacchio con i carciofi

• juice of 1 lemon
• 4 large artichokes
• 1⅓ pounds (600<

Fill a bowl with water and add about half of the lemon juice. One at a time, trim the artichokes, including their stems. Cut each artichoke in half lengthwise and remove and discard any choke. Cut each half into two wedges and immerse them in the lemon water.

Rinse the coratella in a narrow stream of running water for 10 minutes. Drain and dry w