To Prepare Artichokes:
Choose artichokes that are firm and green over ones that feel "squishy" and have deep splits in the leaves (these can be okay too, but aren't the best). Wash them.
Pull off the small leaves around the stem, these are very bitter. With a sharp knife, cut off the spiny end- the tips of the leaves bunched together at the top. With scissors, trim the sharp tips off of the remaining leaves. Cut off the tip of the stem where it is brown. Some people prefer to trim off most of the stem, while others feel that the stem is the best part and should be saved. To do this, carefully remove the outer skin around the stem and leave the soft inner part attached (like the one in the picture).
Place them stem-up in a steamer basket, or if they don't fit, you can slice each one in half lengthwise first. Put enough water into the bottom of the pan to not quite touch the artichokes. Into the water, put about 4-5 whole cloves, 2-3 cloves of garlic cut into several pieces, a bay leaf, several black peppercorns, some red wine or vinegar, a few cardamom pods if you have them, or other savory spices that you like.
Cooking time varies quite a bit depending on the size of the artichokes and their age. For smaller artichokes, I would check them after about 25-30 minutes, larger ones can take more like 45 minutes to steam. Check them by poking the choke end with a fork for tenderness. Let cool a little and serve with lemon garlic mayo, or just melted butter with garlic.
Lemon Garlic Dip for Artichokes
Combine 1 cup of GAPS-legal mayonnaise (I make my own), the juice of half a lemon, and 2 (or more) cloves of garlic, crushed. Add salt if desired.
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