Artichokes–Trimming

Break off and discard stem of chokes. Bend outer leaves back until they snap off close to the base and remove several more layers of leaves in same manner until the pale inner leaves are reached. Trim bases and sides w stainless steel knife, cut through each artichoke 1.5 inches from the bottom, and rub the cut surfaces w lemon half, dropping bottoms as they are trimmed into a bowl of cold water acidulated w lemon juice.