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1
Lay an artichoke on its side on a cutting board.
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2
Using a large, sharp knife, cut away the entire top quarter in one slice.
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3
Rub the top with the cut lemon.
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4
Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon.
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5
Pull off the tough bottom leaves (bracts).
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6
Then, using scissors, cut away the thorny end of each remaining bract.
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7
Rub the edges with lemon.
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8
Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket.
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9
If they are too big to fit, place them directly in the water.
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10
Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away.
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11
Remove from the heat.
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12
Serve hot or at room temperature with a sauce for dipping the leaves.
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13
Use your teeth to scrape the flesh from the bottom of the leaf.
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14
Have a bowl or plate on the side for the discarded leaves.
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15
When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard.
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16
Divvy up the heart and enjoy.
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17
Whisk together the vinegar, salt, Dijon mustard and garlic.
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18
Whisk in the mayonnaise, yogurt and olive oil, and blend well.
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19
Taste, adjust salt, and add pepper.
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20
Use as a dip for artichokes or other vegetables.
