Cup of Yum
1. Clean the artichoke and trim the stem and any excess petals from the stem.Using a serrated knife, cut off the top part of the artichoke where all the petals are bunched into a point. Slice a lemon in half and rub the lemon over the part where you just cut. This will help prevent browning while you are prepping the other artichokes.
2. Next, trim all the sharp points from all the petals using scissors or kitchen shears. Repeat with all artichokes.
3. Place the artichokes in a large pot with about one inch of water. You can place artichokes in a steamer basket but it's not necessary. Add salt to taste. Slice the remaining lemon and squeeze over the top (reserving 1/2 of a lemon for the artichoke dipping sauce). Place the lemon rinds directly in the pot with the artichokes.
4. Bring water to a boil, then cover and reduce heat to a simmer. Simmer for 30-40 minutes or until a petal near the stem can be easily removed by simply pulling on it with your fingers. Remove artichokes and place on a cutting board. Using a serrated knife, cut the artichokes in half from the stem to the top.
5. Remove the thistle from the artichoke halves with by placing the tip of a spoon at the bottom of the thistle and scooping under it. The thistle should come out easily and in one big piece. Discard the thistle (it is completely inedible).
6. Enjoy your artichoke petals with lemon aioli or melted butter. Cut up artichoke hearts and eat plain or serve with pasta, salad, or in your favorite artichoke dip.

Artichoke Sauce for Dipping (Lemon Aioli)

1. Combine all ingredients in a small bowl and serve with artichoke petals.