Remove stem from 1 artichoke and pull off tough outer leaves. Once you reach the softer, pale leaves, use a large, shape knife to cut across the ﬂower so that you’re left with the bottom quarter. Use a small, sharp knife or a vegetable peeler to remove the outer layers of the artichoke until the base, or bottom, is exposed. Scrape out the hairy “choke” and put the base in the acidulated water. Discard the rest, then repeat with the other artichoke(s).