Peel Artichokes

Hold the artichoke upside down and snap off the stem. With a small, sharp knife, cut around the heart (on the base). Cut off all the leaves, trying not to cut into the heart. Once you have the heart, remove the sharp, hairy part around it. Rub each heart immediately with a lemon to prevent oxidation (discolouration) and put them in cold water, with half a lemon squeezed into the water. If all else fails, you can use a bought jar of artichoke hearts, but the taste of fresh artichokes is far superior to those that have been pickled.