Prepping Artichokes
Instructions
1) Start by filling a bowl with cold water and squeezing the juice of a lemon into it. This will serve as a bath for for the artichokes during the preparation period. Acid in the form of lemon (you could use a dash of white vinegar instead) will slow the formation of phenolics which are quick to cause browning on the surface of the vegetable when it is cut and exposed to air. The water will also reduce the artichoke's exposure to oxygen and help slow the discolouration.
In addition, have a halved lemon at the ready before you start work on the artichoke. You will be using this lemon to rub over cut surfaces at every turn. Also make sure your equipment (knives and saucepan are made from a non-reactive substance such as stainless steel)
2) Begin work on the artichoke by pulling out the tough, outer, dark green leaves.
3) Continue removing leaves until you are left with just light coloured, tender leaves in the centre. Immediately rub the newly exposed surfaces with juice from the halved lemon.
4) Slice off the top one inch of the leaves.
5) Trim the stalk - but not too far. The stalk is actually a continuation of the heart and it tastes good, so make sure not too much of it goes to waste. Again, rub cut surfaces with lemon.
6) Using a small pairing knife, trim the remaining dark green surfaces at the base of the artichoke, including the stalk. Continue to rub with lemon as you work.
7) At this stage your artichoke should look nice and neat like this.
8) Next stage is to cut the artichoke in half. Rub the edges with that lemon juice again - it really does help slow the browning process.
9) The choke - hairy fibres in the centre of the artichoke - all need to be removed in a large artichoke like this one. My top tip at this stage is to use a grapefruit spoon which has a serrated edge and makes the job slightly easier. If you don't have one a regular teaspoon will work too. Use the tip of the spoon to gouge out all of the hairs.
10) Pull out all of the tough red leaves in the centre, leaving the soft green leaves in place. Rub those surfaces with lemon again!
11) Your artichoke is now prepped. Leave the halves in the water bath whilst you tackle your other artichokes. Just before cooking, Cut the 'chokes lengthwise into sizes that suit your recipe and rub with lemon again. For artichokes this big I would probably cut each half into eight pieces.
