How to prepare a globe artichoke

1. Fill a bowl with cold water, then squeeze in the juice of a lemon and add some lemon slices. Have a halved lemon to hand to rub over the cut edges of the artichoke as you prepare it. The lemon juice will prevent the artichoke from oxidising and turning brown.

2. Pull off the tough, dark green outer leaves of the artichoke. Continue until you’re left with the light tender leaves in the centre, then rub all over with the halved lemon.

3. Slice off the top 2cm of the remaining artichoke leaves. Trim the stalk, leaving about 2.5cm, and rub the cut surface with the lemon.

4. Use a small knife to trim the remaining dark green skin from around the base of the artichoke and the top of the stalk, rubbing with lemon as you go. Trim to give a neat shape and flat bottom.

5. Halve the artichoke lengthways to expose the fibrous choke in the centre. Rub with lemon juice, then use a teaspoon (or a grapefruit spoon if you have one) to scoop out the choke from each half. Pull out the tough, spiky red leaves from the centre and rub again with lemon. Put the prepared artichoke hearts in the bowl of lemony water until you are ready to cook them.