1 clove of garlic
1 lemon, sliced
1 bay leaf
Prepare the artichokes: Pull off the smaller leaves on the stalk and the bottom of the artichoke.
Cut 1/2 inch off of the top. Snip the thorns on each leaf with kitchen shears.
Cut the stem, leaving one inch at the base.
Rinse the artichoke. If preparing in advance, dunk the artichoke in a mixture of water and lemon juice to prevent oxidation.
Boiling the artichokes: Pour one inch of water to the pot for steaming. Add garlic, lemon slices and bay leaf to water.
Place a steamer basket in the pot, and the artichokes in the basket.
Cover and place over low heat for 25 to 35 minutes, or until artichokes are soft.
To eat: Pull a leaf off, dip it in butter sauce (recipe below), and pull the meat off with your teeth.
When you reach the thinner leaves, pull those off and discard. Scoop off the fuzzy center and discard. What is left is the artichoke heart. You can eat this plain, or save it for a meaty addition to salad, pasta or pizza.
1/2 cup butter
1/2 lemon, juiced
1 clove garlic, minced
Melt butter. Stir in lemon juice and garlic. Dip artichoke leaves in the sauce before eating.