Hi! I'm participating in a very amateur iron chef-style challenge tomorrow night with a friend, and I've decided to make a variation on this recipe:
I'm having trouble with the artichoke instructions though. I have pared them down a lot and quartered them (I'm thinking now I need to pare them down even more -- how do I know when to stop?!).
Problem is, even with lemon juice, they've already started to discolor and I don't know if I should remove the purple leaves on the inside as well as the furry choke.
Can someone help?