disable dropcap
- Place a medium-size pot filled three-quarters with water on the stove to boil.
- Fill a medium-size bowl with water and the juice from one lemon; set aside.
- Cut the stem flush with the bottom of the artichoke.
- Starting at the bottom of each artichoke, bend the leaves back and snap them off. Continue in the same manner upwards, removing leaves until you come to the yellowish, tender inner leaves.
- Trim these leaves down to 1/2 inch. With a paring knife, trim off any remaining leaf stubs from the base of the artichoke. Discard all leaves and trimmings. Cut the remainder in half.
- With a small spoon, gently scoop out the center: the purplish leaves and the fibrous ends at the heart.
- Place the artichoke in the lemon water.
- When they're all cleaned, place them in the boiling water.
- Cover the pot and boil the artichokes for 10 to 15 minutes until just soft.
- Remove them from the water with tongs; drain on paper towels.
- When they're cool enough to handle, cut each artichoke half into 4 wedges.
