The simplest way to cook artichokes is to steam them whole. If your recipe calls for artichoke hearts or bottoms, however, you need to do a little more work. To keep the cleaned artichokes from discoloring, have a non-reactive bowl of cold water and a fresh lemon, cut in half, ready nearby.

Cut off and discard the bottom half-inch of the stem of the first artichoke. Starting at the base, bend back the outer leaves until they snap, pulling downward to remove the tough skin.

Pull off the first 3-4 rows of leaves in the same way.

Cut off the remaining leaves with a sharp knife, cutting just above the last row of leaves that you removed.

With a vegetable peeler or sharp paring knife, peel the remaining length of the stem.

Remove the tough, dark green fibrous parts from the bottom and sides of the artichoke.

Rub a cut lemon half over the exposed surfaces to keep them from turning brown (oxidizing).

Put the artichoke bottom into the bowl of water and squeeze the rest of the lemon half into the water. Prepare the remaining artichokes one by one in the same manner.

Remove each artichoke bottom from the water, blot dry, and cut in half. Rub the remaining lemon over the newly cut surfaces to keep them from discoloring.

Scrape the fuzzy, inedible “choke” from the center of each artichoke half with a spoon or a melon baller.

When the inside of the artichoke is clean, rinse each in the lemon water one last time, and they’re ready to use in your recipe.