Points to remember
- Snap back tough outer leaves until you begin to expose the pale yellow ones. Rub all cut surface with lemon juice as you go.
- Trim top off and pare down the leaves which cover the base of the heart.
- Use a teaspoon to remove the fibrous ‘choke’ buried in the centre. Discard.
TIPS
PREPARING GLOBE ARTICHOKES
Keep dipping the cut surfaces of the artichoke in lemon juice to stop them discolouring.
