Step 1

Bring water to a boil. Bring a few inches of water to a boil in a large pot that fits a steamer insert with a lid. Meanwhile, prepare the artichokes.

Step 2

Remove the stems from 2 artichokes. Using a chef’s knife, cut the stem off at the base of 2 artichokes.

Step 3

Cut off the top of the bulb. Cut off about 1 inch from the top of the bulbs (right around where it starts to taper). Pull off any small, dark leaves near the base and discard.

Step 4

Trim the artichokes leaves. Using a pair of kitchen shears, trim off about 1/3 inch from each leaf to remove the sharp points.

Step 5

Rinse the artichokes. Rinse the trimmed artichokes under cold running water while gently separating the leaves with your fingers to remove any dirt hidden between the layers. If your artichokes are going to sit out for more than a few minutes before cooking, submerge them in a large bowl of acidulated water (water plus the juice of 1 lemon) to keep them from turning brown.

Step 6

Steam the artichokes 40 to 60 minutes. Fit a steamer basket or heatproof colander or strainer in the pot and place the artichokes inside cut-side up. Reduce the heat to a gentle simmer, cover the pot, and steam for 40 to 60 minutes.

Step 7

Check for doneness. The artichokes are ready when you can pull off an outer leaf with tongs without much effort. Remove the artichokes from the pot and let stand until cool enough to handle. Meanwhile, make the dipping sauce if desired.

Step 8

Make the dipping sauce. Finely chop 1 tablespoon fresh cilantro or parsley leaves and mince 1 garlic clove. Place in a bowl and add 1/2 cup mayonnaise and 1 teaspoon lemon juice. Season with pepper and stir to combine.

Step 9

Serve. Serve the artichokes warm with the dipping sauce.