1. Slice off the artichoke’s tough stem bottom, then use a vegetable peeler to peel the stem down to the light-colored, edible center.
2. Remove the top quarter of the flower with a serrated knife, then use kitchen shears to remove the sharp points from each leaf.
3. Rinse the artichoke under cool running water, gently opening the flower to remove any dirt from its center.
4. Place rinsed artichokes in a colander and squeeze one lemon quarter over them to prevent browning.