1. Put lemon juice and cold water into bowl and set aside. Cut most of stalk off artichoke with a sharp knife, leaving about 2.5cm (1in) on. Cut off top third of artichoke, to expose dark pink ‘heart’ inside.
2. Tear off tough leaves at base and outer leaves until yellowy, green centre is exposed.
3. Use a small sharp knife to trim away green, woody parts at base around stalk.
4. Use a teaspoon to scoop out fibrous ‘choke’ in centre. If you’re not cooking it immediately, leave in lemon water or cook in boiling salted water with a squeeze of lemon for 15-20min until tender.
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Loft 24 piece dinner set, Professional "S" peeling knife, Pro slicing knife, Zwilling J.A. Henckels. Classic glass bowl (2 litres), Pyrex. Glass jug, chopping board, chef's own.
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