2 lemons, halved
Peel the tough dark green outer leaves off until you get to the more tender yellow leaves.
Peel the stem down until all of the tough, stringy green is gone and you see the paler yellow-green inside. Place in a large bowl of water with the juice of two lemons squeezed in; this will help keep the artichoke from browning until you’re ready to use it. Parsley stems will also help with this!
Cut the top off your artichoke just above where the leaves start. You’ll start to see a more classic “artichoke heart” shape now.
Halve your artichokes and scoop out the fuzzy purple and white choke.
Cut into wedges for cooking.