We prepared the artichokes by picking off the outer leaves, then scraping our the middle bit to leave the delicious heart bit. We soaked them in lemon so they wouldn't go brown. Then we boiled them up and had a vege feast! We made a caper, lemon and parsley butter dip for the veges, making them super delicious! We were really thankful that Rebecca was such an enthusiast. There's nothing she didn't know! 
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