Prepping Artichoke Hearts

To “turn” an artichoke means to hold it upside down in one hand and trim away the green outer leaves with a sharp knife. Sculpt the bottoms into a rounded shape, keeping as much of the delicious hearts as you can. Dip the hearts in lemon water so they don’t turn brown. Use a spoon to scrape out the chokes. Submerge the artichokes in water in a large saucepan to cook evenly. Parchment paper cut into a circle can help this.