How do you keep artichokes from turning dark when cooking?

Artichokes can turn dark during cooking due to oxidation, which is a natural reaction that happens when they're exposed to air. Here are some tips to prevent them from turning dark:

Before Cooking:

* Lemon juice: The acidity in lemon juice helps prevent discoloration. Add a squeeze of lemon juice to the water you're steaming or boiling your artichokes in.

* Vinegar: Similar to lemon juice, vinegar is acidic and can help prevent the artichokes from browning.

* Cold Water: Soak the artichokes in cold water for a few minutes before cooking. This helps remove any air that might be trapped in the leaves.

* Salt: Adding a pinch of salt to the cooking water also helps slow down the browning process.

During Cooking:

* Steaming: Steaming is generally the best method for cooking artichokes, as it helps preserve their color.

* Quick Cooking: Don't overcook artichokes. Cook them until tender but not mushy. Overcooked artichokes are more likely to brown.

After Cooking:

* Rinse with Cold Water: Once the artichokes are cooked, rinse them with cold water to stop the cooking process and help prevent further browning.

Additional Tips:

* Choose fresh artichokes: The fresher the artichoke, the less likely it is to brown. Look for artichokes with tight, closed buds and vibrant green color.

* Don't peel the artichokes: The outer leaves help protect the artichoke from browning.

* Store properly: Store artichokes in the refrigerator, wrapped in plastic or paper towels.

By following these tips, you can keep your artichokes looking fresh and vibrant even after cooking.