One of the problems that fruits and vegetables have is that they oxidize as soon as they are peeled or cut and come into contact with the air. The same thing happens to Avocados or to apples, it happens to artichokes, which turn black when cut.
Before looking for tricks based on adding a product to the artichokes themselves, it is recommended that when preparing them for cooking, we remove the tail just at the moment before cooking, since this way the heart of the artichoke is better preserved, avoiding oxidation and loss of flavor due to washing.
The most widespread trick is rub them with lemon juice when cutting them or adding a few drops of juice and slices to the water in which we keep them while we cut them. The downside of this is that the artichokes end up acquiring the flavor of lemon and it can hinder the flavor of the dish and the artichokes themselves.
So there is another option that does not carry this problem of flavors. We simply have to add a couple of tablespoons of flour to the water in which we soak them. It is also recommended to use this same water with flour to cook them, since this way they will lose less green color.
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