Title: Artichoke preparing artichoke bottoms
 Categories: Artichoke, Basics, Mcrecipe
      Yield: 1 Servings
 
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  Squeeze the juice of 1/2 lemon into a medium bowl of cold water.
  Break off stem of 1 artichoke and largest leaves at bottom. Put
  artichoke on its side on board. Holding a very sharp knife or small
  serrated knife against side of artichoke (parallel to leaves), cut
  lower circle of leaves off, up to edge of artichoke heart; turn
  artichoke slightly after each cut. Rub cut edges of artichoke with
  cut lemon. Cut off leaves under base. Trim base, removing all dark
  green areas. Rub again with lemon. Cut off central cone of leaves
  just above heart. Put artichoke in bowl of lemon water. Repeat with
  remaining artichokes. Keep artichokes in lemon water until ready to
  cook them.
  
  To cook artichoke bottoms, squeeze any juice remaining in lemon into a
  medium saucepan of boiling salted water. Add artichoke pieces. Cover
  and simmer over low heat until tender when pierced with knife, 15 to
  20 minutes. Cool to lukewarm in liquid. Using a teaspoon, scoop out
  hairlike Choke from center of each artichoke.
  
  Alternative: trim then pull each leaf; scrap to remove the choke.
  
  Recipe