1. Boil a few inches of water in a big pot large enough to contain a steamer insert with a lid. Get the artichokes ready to cook in the meantime.
2. Cut the stems off two artichokes at the base using a chef’s knife.
3. One inch from the tops of the bulbs, cut off (right in the area where it begins to taper), remove and dispose of any tiny, black leaves located at the base.
4. Trim about ⅓-inch from each leaves with a pair of kitchen shears to remove the sharp tips.
5. Remove debris buried between the layers by rinsing the clipped artichokes underneath cold tap water while carefully dividing the leaves using your fingertips. If you’re, you’re going to leave your artichokes out for longer than minutes before cooking them, soak them in a big bowl of acidulated water (water with one lemon juice) to keep them from browning.
6. Place the artichokes cut-side up in a steamer basket, heatproof colander, or strainer in the pot. Reduce the heat to a low simmer and steam the artichokes for about 40 to 60 minutes, covered.
7. The artichokes are ready when you can easily pick off one outer leaf with tongs. Take the artichokes out of the pot and set them aside to cool until you can handle them. If desired, prepare the dipping sauce in the meantime.
8. To make the dipping sauce, mince one clove of garlic and chop one tablespoon of fresh cilantro or parsley leaves into fine bits. Combine ½ cup of mayonnaise and one teaspoon of lemon juice in a mixing dish. Stir in the pepper and seasonings.
9. Serve your freshly steamed artichokes with the delicious dipping sauce and enjoy.

For more recipe ideas, we recommend this video recipe for amazing results.