| 1. | Immediately place the artichoke heart halves in the bowl of acidulated water.
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| 2. | Cut artichokes in quarters lengthwise and keep in acidulated water.
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| 3. | Immediately drop each choke as it is ready into the acidulated water.
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| 4. | Sliced fruit can be treated with acidulated water to prevent this effect.
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| 5. | Rub with lemon, and drop into acidulated water.
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| 6. | Place in acidulated water if preparing ahead and refrigerate for as long as 3 hours.
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| 7. | Cut off base and top third of each artichoke and drop in acidulated water as you work.
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| 8. | 8 small artichokes, trimmed of outer leaves, topped, turned, quartered and held in acidulated water
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| 9. | The burette contains slightly acidulated water with a trace of chemical indicator ( typically methyl orange ) for colouration.
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| 10. | When cut, the surfaces can turn an unappealing brown almost instantly unless they are immediately dunked in acidulated water.
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