3/4 Fill a large mixing bowl with cold water and add the juice and pieces of 11/2 lemons If your artichokes have long stalks remove some leaving 6-8 cm attached to the “flower”
Peel the outer leaves off the artichoke until the softer inner pale yellow leaves are revealed, trim off the top 3cm and discard along with the leaves
Peel the stalk with a paring knife removing the green husk until the pale white stalk is revealed
Cut the artichoke in half lengthways and with the use of a teaspoon carefully scrape out the “hairy” choke, you will find this just above where the stalk meets the flower. Add the cleaned choke to the water bath
Repeat for the remaining artichokes
To cook the artichokes remove from the water bath and place some in a zip lock bag, do not overfill the bag as they need to lay flat while cooking
Add some crushed garlic, lemon slices, olive oil and seasoning to each bag and seal removing as much air as possible Place in a pre-heated oven steam setting 85 degrees for 45 mins
Once cooked check to see if they are done by gently pressing the stalk, it should slightly give way but retain it’s shape Serve immediately or place in a iced water bath to chill and serve cold