Rinse artichokes under cool water and pat dry.

The first step in preparing the artichoke is by using a large knife, carefully remove about the top 3 inches from the bulb and cut the lower stem leaving about an inch.

The outer leaves may be prickly and if they are you can use a pair of kitchen shears and cut the tips off.

Cut a lemon in half and rub the top of the artichokes with the lemon to prevent discoloration.

Use a deep stock pot, steamer basket and fill the pot with water just below the steamer basket. Add artichokes with cut tops facing up. Cover pot with lid and cook on high (or rather steam) artichokes for 30 minutes.

Note: Keep an eye on the pot to make sure the water does not run dry.

Carefully remove artichokes from the steamer pot using long handled tongs and place on a platter or bowl. These can be served individually or to a group.

Gently remove a leaf from the steamed artichoke. While holding onto the top part of the leaf place the lower part into your mouth. Clench teeth down and pull the lower leaf to remove the soft meaty part of the artichoke. Then discard the leaf in a separate bowl eventually move to a kitchen compost or trash.

When you get the end of artichoke (the very bottom); where there are no more leaves to pull you have reached the heart. But Wait!

There will be these hairy looking fibers. DO NOT EAT THEM!

Gently scrape the fibers from the artichoke and under these fibers is the artichoke heart. Dig in! You can probably eat part of the stem too if it isn’t stringy.

Be sure to serve with drawn butter or a dip. I like to make a dip using Shallots, Scallions & Leeks Seasoning. I blend the dried herbs with sour cream and mayonnaise and then add about 1-2 Tablespoons of milk to thin it a bit and it’s perfect as an artichoke dip.

Enjoy!