It takes a little time to prepare artichokes in the Italian way, but it’s worth it in the end.
Trim the stalk to about 5 cm
Cut off about the top third of the artichoke using a serrated knife(cut just above the thickest point).
Pull off the tough outer leaves and pare down the stalk using a sharp knife or a vegetable peeler.
Cut in half and remove the ‘choke’ with a teaspoon.
Most recipes call for the artichoke to be either quartered or sliced.
Keep the prepared artichokes in water to which you’ve added some lemon juice until you are ready to use them. This stops them discolouring