Stuffed Artichokes: Part one, Safe Cleaning

I feel like I'm violating some personal oath by sharing this recipe, but I realize its only artichokes and anyone can find this info online so I might as well type up my version to share.I've perfected it over the years but the base of it is inspired by my dad, the best cook I know.  I also have a new technique for cleaning out the painful choke.  This was the first thing I cooked for my boyfriend and probably one of the reasons he's so in love :)

To clean the Artichoke:

• Have a pot of salted lemon water on the stove, with the ends of the lemon ready to rub on the cut ends, helps to prevent browning.  Note, they will oxidize a bit no matter how fast you put the lemon on but helps from getting gross
• Using a very sharp, chef's knife or sharp serrated bread knife cut the end to allow it to sit flat, (rub end with lemon) save the stem but use a vegetable peeler to remove the outer layer that is very tough (rub with lemon).  The stem is one of the most flavorful parts and will add to the awesome broth.  Cut about a half inch off the top to remove the prickly tops; use kitchen shears to trim the outer leaves, see picture below:

• Place each artichoke int he pot of lemon water, clean the rest and allow to simmer for about 20/30 mins; you may need to put a small plate or bowl on the top of the pot to keep the chokes submerged, they tend to pop up out of the water and the exposed parts will brown
• Boiling the artichoke is my latest technique for cleaning out the prickly parts without hurting my fingers, also it softens the leaves and makes for easier stuffing and less oven cooking time
• After about 20 mins, (Outer leaves should be tender but not soft) remove from the water, strain and chill in order to be able to touch, the middle is very warm so you might want to open up the leaves a bit and place them in the fridge
• Using a small spoon or grapefruit spoon, scoop out the center, exposing the yummy heart

Stuffing recipe to follow...