James Martin demonstrates how easy it is to prepare an artichoke, which can then be cooked or sliced thinly and used raw in salads.
Put aside a bowl of cold water to which a good squeeze of lemon juice has been added. This will prevent the artichoke from turning brown as you prepare it.
Cut the top half off an artichoke and peel off the outer leaves. Cut around with a knife to reveal the flesh, then scrape out the hairy choke in the centre. Make sure these fibres are all cleaned out as they are very unpleasant to eat. The artichoke will start to discolour so work as quickly as you can, then drop the cleaned artichoke into the bowl of lemon water.