Forget the lemon or vinegar. To keep your artichokes from browning while you’re waiting to cook them, just add a pinch of flour to some water and soak them in that after cutting and peeling.
I really didn’t think this would work, but Nonna Cappelli swore by it, and since she was the one doing the cleaning of the artichokes, we did what she wanted.
These had to be the whitest, non-oxidized artichokes we had ever seen. Why it works, we don’t know. If you do, let us know in the comments!
