INGREDIENTS

INSTRUCTIONS

Have a large bowl at hand, containing cold water and the juice of two
lemon with the four halves of the rind. Keep the artichokes in  another
bowl of cold water while you are working on them. Take one  artichoke
at a time, drain it, and pull off and discard the smallest  outer
leaves. Holding the artichoke with its bottom toward the little  finger
of your hand, tilt the top away from you, and holding a small  sharp
knife tightly with your right hand, insert its tip, one leaf  deep,
into the tender, lighter part of the leaves. Keeping your right  hand
steady, slowly rotate the artichoke with your left hand so the  bottom
moves in a clockwise direction, and cut upward in a spiral.  The tough
part of each leaf will fall off, while the tender edible  part remains
attached. Peel the green layer off the bottom and stem,  and then drop
the trimmed artichoke into the lemon juice until you  are ready to
cook. This operation requires some practice; you will  know if you have
mastered this technique when the artichoke thus  cleaned looks more or
less like the one you started with, only  smaller and whiter. If you
are not ready to use the artichokes  immediately after you have cleaned
them, try to keep them completely  submerged in lemon water. This is
not easy. Artichokes are very  buoyant and float to the surface making
it difficult to keep them  covered. An inverted plate, just a bit
smaller in diameter than the  bowl, place over the artichokes, will
keep them below the surface.  Another way is to crowd them inside a
glass jar and cover them with  the lemon water. If you plan to leave
them at this stage for more  than a hour or so, you must refrigerate
them, but it is not advisable  to keep artichokes this way for more
than a few hours. Lemon is used  to prevent discoloration; on the other
hand, the lemon will cause the  artichokes to spoil very quickly."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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