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1
Get your artichokes and rinse them!
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2
Cut the stem down to and inch or less, however you like it, mostly. Cut the top off, about small inch or less off.
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3
Put them stem side UP in the pot
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4
Peal off the layers of the garlic, but not so it falls apart. Cut it right in half and toss it in. (if you feel like it you can break it up into sections, but make sure you have cut the cloves in half at least!)
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5
Take your lemon and roll/press it around on your counter to get the juices going. Cut it in half and squeeze it into the pot. Cut HALF of your lemon in half and throw it in. Depending on how much of a lemon head you are, you can use the whole lemon if you like. (Pretty lemony)
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6
Use about 1/2 bottle of your wine to start the first time. Pour that into the pot. Add an equal part of water. Now depending on your pot this will change. You want your water, to start, to be at least 1/2 way up your artichokes. So add more water/wine to make this happen. Just make sure you save at least 1/4 cup wine for the butter. Add salt and pepper as you like, spices, more never hurt anyone. Bring to a boil, cover and simmer/steam for 30 min to1 hr.
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7
CHECK IT OFTEN!!! IF YOU RUN OUT OF WATER YOU WILL KILL THE MEAL! ADD LIQUID AS NECESSARY TO KEEP THE STEAM GOING!
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8
Every 15-20 is good and at the tail end you can turn the artichokes around if you want.
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9
When the leaves come off easily, they are done. Drain the liquid saving the garlic. Toss the lemon and put your chokes on plates. In the same pot, with everything cleared out throw in some of the garlic pieces and mash them up (2-4 big pieces) put the 1/4 cup or less of wine and 1/2 stick of butter, per person, in. Melt it all and use for dipping. Straight butter melted is great too! Yum
