Instructions

1. 1
   Cut off artichoke stem and head.
2. 2
   Remove base leaves and cut off pointy end of upper leaves.
3. 3
   Rub artichoke in lemon to preserve color.
4. 4
   Add salt (and any seasonings) to 3 inches of water, and bring to a low boil.
5. 5
   Place artichoke top-down in a pot tall enough to place lid without touching the artichoke.
6. 6
   Boil on low 30–45 minutes until the artichoke bottom can be punctured without resistance.
7. 7
   Place artichoke upside down to drain.
8. 8
   Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
9. 9
   When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.