Rinse artichoke, cut the stem down to the base. Tear off external damaged or dried petals. Quickly grate a cut with lemon juice, so as not to darken.
In the center - the base of the famous "heart" of artichoke - is a delicacy.
Cut off the top of the artichoke by 3-4 cm. Lubricate the slice with lemon juice, so as not to darken.
Put in boiling salted water. Cover with a saucer on top so that the light artichoke does not float to the surface and cook in a place with lemon for 20-30 minutes. Then immediately put in a bowl with very cold water and even ice cubes.
Posting one artichoke. Determine the readiness of a toothpick. If a toothpick comes in easily - it is ready!
Remove from the middle about a third of the petals. I cut the artichoke in half for demonstration only !!!
Take out the barbed intermediate part, do not eat it!
This is what is used in cooking - fleshy petioles of petals and the "heart" of the artichoke is nothing more than a fleshy receptacle !!!
And this petal does not bite or chew! Dunk tightly in sauce and stretch between teeth.
Here is the middle of the flower! The upper part is inedible!
We "pull it out" (it is easily separated and - on the left, the edible part is the heart of the artichoke.