Globe Artichokes

Choose young artichokes with fleshy, supple leaves. Cut the artichokes across the top of the leaves so that you have an even plane the full width of the artichoke. Discard any tough outer leaves and trim the stems so that they are 8-cm long. With a sharp knife shave away the fibrous flesh on the outside of the stem and the underside of the heart. Place immediately in a bowl of cold water to which you have added the juice of a lemon, thus preventing the artichokes from colouring where they have been cut.