If I don't use acidulated water or squeeze lemon on raw artichokes, they obviously get brown. Does this make them bitter, or were they probably just bitter to start with?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.