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1
Bring a large pot of water to a boil.
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2
Add onion, garlic powder, steak seasoning, celery salt, lemon pepper, salt, and pepper.
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3
Rinse artichoke and cut tough part of stem off.
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4
Using a serrated knife, cut the top 1/3 of the artichoke off, and discard.
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5
If necessary, use scissors to trim any remaining excessively sharp points off of remaining leaves.
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6
Drop artichoke into boiling seasoned water, stem end down, but making sure all cut ends have been exposed to the lemony water, so they don't oxidize and turn brown.
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7
Cover pot and simmer until a sharp knife inserted into the center of the stem comes out gently and the stem is tender (30-45 minutes, depending on size of the artichoke).
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8
Remove artichoke from water using tongs, and drain, upside down.
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9
Cool for 5 minutes, until cool enough to handle.
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10
While choke is cooling, pour low-fat Italian dressing into a small container, cover, and microwave for ~30 seconds, until warm.
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11
Using a sharp spoon or melon-baller, scoop the hair-like choke and undeveloped inner leaves out of the center of the artichoke; scraping until the meaty heart is exposed.
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12
Peel off leaves, dipping into warm dressing, and scraping the meaty part of the leaves against your teeth.
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13
The remaining heart and tender stem are worth the effort and wait!
