Name: How to Trim an Artichoke
Yield: 1
Cuisine: american
Ingredients: Artichokes; A fresh lemon cut in half

How to Trim an Artichoke

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"Step-by-step guide to easily trim an artichoke to reveal its tender heart."

Ingredients:

Instructions:

Squeeze half a lemon into a large bowl of ice water to prevent browning while trimming the artichokes.
Discard outer green leaves and remove yellow petals: Begin by snapping off the artichoke leaves directly into a large bowl. Once you reach the yellow petals, pull them off gently. Use the remaining lemon half to wipe the cut surface.
Carefully remove the pink tipped leaves, ensuring to discard the sharp spines at the end of the inner leaves in the process.
Carefully use a paring knife to remove the fuzzy choke, ensuring to only slice off the narrowest layer of the heart to extract all the choke without losing the delicious heart. Ensure a distraction-free environment to maintain focus, as you will be working with a sharp knife near your hands. Artichokes are tough when raw, so stay attentive to avoid any accidents.
Rub the cut lemon over the exposed artichoke heart to prevent oxidation and maintain its freshness.
Trim off all but the last inch of the stem and then generously rub the cut end with lemon juice to enhance the freshness and flavor.
Remove the tough outer leaves of the artichoke: Rotate as you cut away from yourself, removing just the hard green part to reveal the light green underneath. Then, rub it with lemon.
Trim the stem, coat the heart with lemon, and transfer to the lemon-water bath. Replace used lemon slices in the bath to maintain acidity and prevent browning. Proceed with the remaining artichokes.

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