When working with globe artichokes, rub all cut surfaces with juice from lemon halves to prevent discoloration.
- Snap off the stalk of the artichoke at the base, pulling out the fibres with it.
- Bend a large lower leaf over towards the base until it snaps, and then pull it off. Snap off all the large outer leaves in the same way.
- Cut off the cone of paler green, soft inner leaves, by cutting straight across just above the hairy choke.
- Using a small knife, trim away all the dark green parts from around the base and sides of the artichoke. When you have finished, the artichoke should be a neat round shape.
- Using a teaspoon, scoop out the hairy choke in the centre.
- Either plunge the artichoke heart in water acidulated with lemon juice to prevent discoloration, or cook it immediately.
