• 1 lemon
• 4 globe artichokes
• few stems of mint
• few stems of parsley

Grate the zest from the lemon, and cut the lemon in half. If the artichokes have long stalks, break these off near the base, and rub the broken surfaces with the cut lemon to keep them from browning. Peel the stalks down to the tender centre, and drop in a bowl of water to which you have added some lemon juice. Break off the coarse outer leaves of the artichokes, and then snip off the coarse ti