About the lemon: Artichokes love to turn brown the second you cut them. Rubbing the exposed sides or anywhere your knife touched the ‘choke with the cut side of a lemon half prevents this, but it’s honestly impossible to prevent all browning, no matter how careful you are. Here’s the good news: I find it really doesn’t matter. The browning has no effect whatsoever on taste, and also disappears the second the artichokes go into boiling water.
Read the source article at smitten kitchen