- 1 globe artichoke
- lemon juice
Cut the stem and peel the skins of the artichoke. Try and use gloves and a serrated knife. Squeeze lemon juice onto the artichoke heart throughout to keep it fresh. Cut the base of the heart flat so it can rest easily on the steamer.
Use a steamer or, if you don't have one, take a conventional roasting tin and rack and add enough boiling water to fill the bottom without touching the artichokes. Place in the oven for around 20 minutes at 160 degrees to 170 degrees.