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