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1
Fill a large bowl with water.
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2
Cut the lemons in half and squeeze the juice into the water.
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3
The lemon water will slow the oxidation of the artichokes as they are prepared for cooking.
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4
Bring a large pot of water to a boil.
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5
Set up an ice bath; set aside.
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6
Discard the first two layers of leaves from each artichoke.
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7
Trim the tops of the leaves toward the heart so that 1 1/2 inches (3.75 centimeters) of leaves are still attached to the artichoke heart and stem.
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8
Use a vegetable peeler to trim around the base of the artichoke until the tender heart flesh is just exposed.
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9
Remove more layers of the leaves if they interfere with the peeling of the artichoke heart.
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10
Use the peeler to remove the outer dark green skin of the heart and stem.
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11
Start at the edge of the heart and peel upward toward the stem end.
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12
Peel in long uniform strokes, rotating the artichoke so it is peeled evenly.
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13
When the coarse exterior skin is removed and the white interior flesh is free of fibers, trim the tip of the stem.
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14
Peel off the tender interior leaves to expose the heart of the artichoke, which is full of the inedible fibers known as the choke.
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15
Use a medium melon baller or a spoon to gently remove these fibers.
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16
Cut the artichoke into 8 wedges and drop them into the lemon water.
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17
If an artichoke starts discoloring as it is being cleaned, dip it briefly in the lemon water and continue trimming.
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18
Remove the artichokes from the water and divide them between 4 vacuum-seal or zip-top bags.
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19
Add equal parts of olive brine to each bag and quickly turn the artichoke slices in the bag to coat them with the brine.
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20
Vacuum seal the bags, or close the zip-top bags while squeezing out as much air as possible.
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21
Depending on the size of the pot, drop anywhere from 1 to 4 bags into the boiling water and cook for 20 minutes.
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22
To see if the artichokes are done, remove a bag and gently squeeze a piece of artichoke.
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23
It should be firm but feel tender.
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24
When the artichokes are done, place the bags in the ice bath to cool quickly.
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25
When the artichokes are cold, place the bags in the refrigerator and let rest for a few hours before serving to allow the artichoke flavor to develop.
