Before you start cleaning the artichokes, you should prepare your acidulated water (water and lemon juice) to place the cleaned artichokes into. This will prevent the cut surfaces of the artichoke from browning.

Place the artichoke onto a cutting board. Use a thick kitchen towel to grab the artichoke with. This will protect your hands from the spines on the leaf tips.

Place the blade of a serrated knife against the top third of the artichoke.

With a sawing motion, cut through the top third. Discard this portion.

With a pair of heavy-duty kitchen shears, carefully trim the spines from the tips of the artichoke leaves.

When you have cleaned all of the tips, your artichoke is trimmed for cooking.

Place the artichoke into the acidulated water before cooking to maintain the bright green color.