Cooked Artichokes

Fill a 2- to 3-quart saucepan three-fourths full of cold water. Whisk in flour, oil, salt, and the juice of half of the lemon. Do not heat.

Cut off the stem of one artichoke, then trim 1/4 inch from the end to expose the core. Trim the sides down to the pale core and rub with the remaining lemon half. Drop the stem into the water.

Cut off the top 2 inches of leaves from the artichoke with a serrated knife. Bend back outer leaves until they snap off close to the base. Discard several more layers until the exposed leaves are pale yellow. Trim dark green fibrous parts from the base and side with a paring knife, then cut remaining leaves flush with the top of the artichoke bottom. Rub all over with the lemon half and drop into the water, placing a sieve or small lid on top to keep submerged. Prepare the other artichoke in the same manner.

Bring water to a boil, then reduce heat and simmer artichokes, uncovered, keeping them submerged, until just tender, 10 to 15 minutes for stems and 15 to 20 minutes for bottoms. Transfer as cooked with tongs to a cutting board.

When artichokes are cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or small spoon.

Artichokes can be cooked 1 day ahead and transferred to a bowl with some cooking liquid and 1 cup cold water to stop cooking. Cool, then chill in cooled liquid, covered. Drain before using.