Cut off the stem of your artichoke leaving about 5 cm of it. Start cutting off the outer hard leaves using the knife.
When you get to the internal, whiter and more tender leaves, turn the artichoke upside down and trim the stem.
Remove the base of the hard leaves along with the stem. This way, you will have the white, clean heart of the artichoke left. Rub it with the cut side of a lemon so that it doesn't get brown.
Turn it upside down so that the top faces upwards. Use your knife clockwise to remove any leaves that are left.
Rub it with the cut side of a lemon once more.
Cut the artichoke in half. Using the tip of the knife remove the fuzzy choke in its center.
Place the cleaned artichokes in the bowl with the water and lemon.Now, they are ready for cooking.
