Ingredients

2 artichokes
1 lemon

Dip:
⅓ cup mayo
1–2 garlic cloves, minced
juice of ½ lemon (about 1 tbsp)
½ tsp fine sea salt
¼ tsp freshly ground black pepper
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped

Steps

Prep the artichokes by slicing off the top inch and snipping the sharp tips off the outer leaves with kitchen shears. Cut most of the stem off, leaving about ½ inch so the artichokes can stand upright in the steamer. If the outside of the stem feels tough, peel it with a vegetable peeler.

Fill a large bowl with cold water and squeeze in half a lemon. Add the artichokes and let them soak for 10 minutes. This keeps them from browning while you get everything else ready.

Fill a pot with 1–2 inches of water and add the squeezed lemon half. Place a steamer basket inside, stand the artichokes upright, cover with a lid, and steam over medium heat for 30–40 minutes. They're done when an outer leaf pulls off easily and a knife slides into the stem with little resistance.

While the artichokes steam, make the dip. Stir together the mayo, garlic, lemon juice, salt, and pepper, then mix in the dill and parsley.

Serve the artichokes warm with the dip on the side. Once you reach the center, use a spoon to scoop out the fuzzy part, then enjoy the heart (the best part).