Put those stuck-up, fleshy pine cones in their place with your awesome knife skills.
Artichokes, man.
They're too sassy for their own good, what with the spines and the furry bits and the stalks and all kinds of entrapments designed to prevent you from enjoying the tender deliciousness that lies at their core. But NO LONGER should you let them sass you. Follow these steps to take control of the situation and show artichokes what's what.
Via: food52.com
Before you do anything, squeeze half a lemon into a bowl of water.
You'll submerge your prepped artichokes in here, and the acid will keep them from blackening. (Save the other half of the lemon — it'll come in handy soon.)
Via: food52.com
Using a sharp knife, slice off the top third of the artichoke.
Via: food52.com
This will be kind of hard, and it will feel like you're failing. You're not.
A serrated knife helps, but anything sharp will do.
Via: food52.com
