this is the term for preparing the artichokes for cooking
start by putting some water in a bowl and squeezing in the juice of a lemon. Cut another lemon in half and set aside. You'll use this to rub the cut ends of the artichokes to prevent them - and your fingernails - turning dark grey
using a small paring knife or your hands remove the tough outer leaves of the artichoke until you get to the thin, pale inner part. You'll have revealed the artichokes "waist"
with a sharp knive cut the artichoke at the waist keeping the heart and stem and discarding the rest
with the same sharp knife cut off most of the stalk. Peel off the fibrous outer part of the stalk and the green parts at the base of the artichoke to reveal the tender flesh.
rub the cut tips, base and stem, with the cut lemon immediately to keep the colour fresh
cut the artichoke in half lengthwise and remove the hock - this is the indedible fibrous flower portion embedded in the artichoke's base or heart. Be thorough. A lump of hock on the palate is not the most pleasureable part of the eating artichokes
place your two artichoke halves in the lemon water and move on to the next