How to Prep Artichokes
Artichokes may look intimidating to prep with their prickly petals, but it actually only requires five steps to trim down to the heart and store to prevent from browning.
First, use a chef's knife, or your hands, to cut, or break off the stems. Then, trim off and discard the crown (top one inch) of the artichoke — it won't get tender enough to eat. Pull off any small, dehydrated-looking petals around the base of the artichoke. Force the petals apart at the center and scrape out the fuzzy choke. Store the trimmed artichokes in acidulated water — just a fancy name for water with added dstilled white vinegar or fresh lemon juice.