Preparing artichokes/acidulated water
I need to prepare a bunch of baby artichokes and wondered how long ahead of time I can do this and keep them in acidulated water. Can I do it the night before, or is that ill advised?
The texture might get a little soft if you leave them overnight in the acidulated water, but if you're going to cook them until soft anyway this shouldn't be a problem. If you're going to make them into a salad or cook them less than fully (that is, you still want them to have some definite texture) I would advise preparing them closer to cooking time.
They still oxidize in acidulated water, just slower. I think they would be pretty brown the next day. What are you doing with them- can you cook them part way the day before?
I'm not sure what I'm doing with them yet, but will probably mix them into a salad. Thanks for the valuable advice!