I like boiling artichokes the best because the cooking method is full proof but they do lack flavor so be sure to add the right amount of salt and spices.
Cut off the top third of the artichoke and the majority of its stem.
Place a large pot with water on high heat and bring to a boil.
Add the artichokes and cover. Once water is boiling again, turn down and simmer. Cook for 30 minutes, or until you can place a knife easily through the stem and strain.
Let cool slightly and then cut in half. Use a spoon to remove the white and purple centers.
Brush with olive oil and sprinkle with spices. Squeeze lemons on top. Optional: Serve with the dipping sauce.
Recipe Notes
If you are a mayonase lover, create a dipping sauce using ½ cup of mayonaise, 1 zested fresh garlic and the juice of a ½ lemon. I prefer dipping my artichokes in techina or a yogurt sauce.