Artichokes with Bread and Tomato Stuffing

As you trim artichokes, use acidulated water to keep their cut surfaces from turning gray upon exposure to air. Add the juice of 1 lemon to a large bowl of water. Snap off any tough outer leaves from each artichoke and trim the stem even with the base. Cut off the top third of the leaves with a serrated knife, and trim away any remaining thorns with kitchen scissors. As you finish trimming each artichoke, drop it into the bowl of acidulated water.
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