• First, remove the small lower petals from the stems by pulling them off.
• Cut off the bottom quarter inch of the stem.
• Shave the stem using a vegetable peeler, removing the artichoke stem's outer skin.
• The stem is an extension of the artichoke heart and is also edible.
• Artichokes oxidizes as the parts are exposed, so brush the stem with lemon juice.
• Now, using a pair of kitchen scissors, cut the pointy tips off the large petals of the artichoke. This allows for steam to penetrate between the leaves.
• Then, cut one-half inch across the top of each artichoke to allow steam to cook the inside of the artichokes. Again, brush the exposed parts of the artichoke with lemon juice.
• Add two inches of water to a large pot with a fitted steamer basket.
• To add flavor, squeeze ½ a lemon and 1 clove of minced garlic into the water.
• Bring the water to a boil.
• Add the artichokes stem side up in the steamer basket.
• Note, if you don't have a steamer basket, you can put the artichokes directly into the water.
• Cover and steam the artichokes for 30-40 minutes until tender.
• Keep an eye on the water level, so not to run out of water while steaming.
• Remove the artichokes from the steamer using tongs.
• To check if the artichokes are cooked, use a fork and it should slide easily into the stem.
• Another way to test tenderness is to remove the bottom outer leaf, which should come off easily.
• Allow the artichokes to cool to the touch before cutting them in half.
• Cut the artichokes in half directly through the center of the stem with a sharp knife, exposing the un edible choke.
• To remove the choke, use a spoon, remove the center, and discard.
• Once the choke is removed, the artichoke can be eaten as is, or you can grill them. We prefer them grilled, but the choice is yours.

Grilling

• Preheat the grill to 350-400 degrees.
• Brush the artichokes with lemon juice.
• Sprinkle with garlic salt, and pepper to taste, or choose your favorite seasoning blend.
• Cook 5 minutes on each side.
• Serve with dipping sauces.

Vegan Lemon Garlic Aioli

• Add the ingredients to a bowl.
• Whisk to combine.
• Cover and refrigerate until ready to serve.
• The sauce will thicken as it chills.

Lemon Basil Dipping Sauce

• Combine all the ingredients in a blender.
• Blend until smooth.
• Cove and refrigerate until ready to serve.
• The sauce will thicken as it chills.