Trim each artichoke, 1 at a time, to reveal the heart. Cut off the stem and the top of the artichoke, then cut away all the outer leaves in 1 circular motion. Use a spoon to scrape out the pointy thistles, and use the knife to trim away any remaining leaves or husk
. You should be left with just the heart (artichoke should be in the shape of a little bowl) Rub the hearts with lemon juice
. Place artichokes
into a pot of cold water with enough water to cover. Cook on medium heat until a knife easily slides through the artichoke heart, about 15 to 20 minutes. Once artichoke hearts are cool enough to handle, set 2 aside and chop
the other 2 into small pieces. You will use the chopped up artichoke for the artichoke filling.