Before you trim the artichokes: Fill a large pot with cold water and squeeze 3 lemons into it (this makes what is known as acidulated water). Later, the cut artichoke hearts will have to head straight into the lemon water to keep them from browning.
To trim the artichokes: Lay an artichoke on its side and trim the brown, woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top.
Amanda’s Advice (Plus a Recipe)
Get the Recipe:Marinated Artichokes
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