Trimming Artichokes

• 3 liters water
• 10 grams ascorbic acid
• 1 lemon, halved

For globe artichoke hearts (trimmed artichokes): Hold an artichoke with the stem end toward you and pull off the very small bottom leaves. Be careful to break them high enough in order not to penetrate the heart. Working your way around the artichoke, bend back the lower leaves until they snap and break, then pull them off. Continue removing the tough outer leaves until you reach the cone of yellow inner leaves. Repeat with the remaining artichokes.