Exercise five: chunking and headings
Practise chunking and headings.
- Break the text into smaller pieces based on key topics
- Add a relevant heading to each chunk
In the United States, large globe artichokes are frequently prepared by removing all but 5–10 mm of the stem. Sometimes they may have thorns which can interfere with eating. To remove thorns, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. A cooked, unseasoned artichoke has a delicate flavour. While the outer stem is often tough and bitter, the core of the stem tastes similar to the artichoke heart, and is edible. Salt may be added to the water if boiling artichokes. Covered artichokes, in particular those that have been cut, can turn brown due to enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration. Leaves are often removed one at a time, and the fleshy base eaten with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.
(Text adapted from https://en.wikipedia.org/wiki/Artichoke)
When you're done, continue to Exercise Five Takeaways